Early American Apply Grunt

Linda Larsen made this YUMMY dessert for us at Book Club a few months ago. We read Miracle At Philadelphia and she had the fun idea to serve a dessert from that time period.

Early American Apple Grunt Instructions:

This version of apple grunt is baked, but in colonial days, it was cooked in a Dutch oven hanging over an open fire.
The name GRUNT presumably came from the sound the pudding made as it bubbled and grunted beneath the biscuit like topping.
If desired, this very same pudding also may be cooked over an open fire.
Just cover it tightly and simmer for 1 hour.

Early American Apple Grunt Ingredients:

4 tb Butter
1/3 c Tightly packed brown sugar
2 c Pared, cored, and sliced
-fresh apples
3/4 c Chopped walnuts
1 Egg
1/2 c Granulated sugar
1/3 c Milk
1/8 ts Salt
1 ts Baking powder
1 c All-purpose flour
Whipped cream or ice
-cream

Preheat oven to 375 degrees F.
Melt butter in an 8-inch baking pan.
Remove 2 tablespoons of the butter and place in a mixing bowl.
Add the brown sugar to the pan and stir until dissolved.
Arrange apples over the brown sugar.
Sprinkle with walnuts.
Add eggs, granulated sugar, and milk to the bowl with the 2 tablespoons butter.
Mix in the salt and baking powder, then add the flour, mixing until smooth.
Pour batter over the apples.
Bake for 35 minutes.
Loosen cake from sides of pan with spatula and invert onto a serving platter.
Serve with whipped cream or ice cream.