sorghum apple crisp
(2 ratings)
We took a trip recently to Muddy Pond, Tennessee, to buy sorghum made the old fashioned way, by horse-drawn press and wood-fired stoves. I got a cookbook, Sorghum Treasures II, and it had a recipe for a fruit crisp. I worked with that recipe and came up with the Sorghum Apple Crisp. Molasses can be used in place of sorghum, although it is much stronger, and works better if you mix it with a little dark Karo to mellow it out.
(2 ratings)
yield
9 serving(s)
prep time
20 Min
cook time
35 Min
Ingredients For sorghum apple crisp
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5 to 6apples, cored and sliced
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4 to 6 Tbspsorghum syrup
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1/2 coats
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1/2 cbrown sugar
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1/4 call purpose flour
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1/4 tspcinnamon
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1/4 cbutter
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1/4 cpecans, finely chopped
How To Make sorghum apple crisp
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1Preheat oven to 375°. Grease a 2-quart square baking dish. Place apples in the dish, and stir in the sorghum until all are coated. -
2In a medium bowl, combine the oats, brown sugar, flour and cinnamon. Cut in the butter until mixture resembles coarse crumbs. Stir in the pecans.
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3Sprinkle topping over apples. Bake crisp in a 375° oven for 30-35 minutes, until apples are tender.
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4Allow to cool slightly, then cut into 9 squares. Serve with cream or ice cream.
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