Sorghum Apple Crisp

Susan Feliciano

By
@frenchtutor

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.


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Comments:

Serves:

9

Prep:

20 Min

Cook:

35 Min

Ingredients

5 to 6
apples, cored and sliced
4 to 6 Tbsp
sorghum syrup
1/2 c
oats
1/2 c
brown sugar
1/4 c
all purpose flour
1/4 tsp
cinnamon
1/4 c
butter
1/4 c
pecans, finely chopped

Directions Step-By-Step

1
Preheat oven to 375°. Grease a 2-quart square baking dish. Place apples in the dish, and stir in the sorghum until all are coated.
2
In a medium bowl, combine the oats, brown sugar, flour and cinnamon. Cut in the butter until mixture resembles coarse crumbs. Stir in the pecans.
3
Sprinkle topping over apples. Bake crisp in a 375° oven for 30-35 minutes, until apples are tender.
4
Allow to cool slightly, then cut into 9 squares. Serve with cream or ice cream.

About this Recipe

Course/Dish: Fruit Desserts