Whiteley Creek Homestead

Some longtime friends were stopping by on this chilly autumn day. A perfect moment in time to try a new recipe torn from an October 2012 issue of Delicious Living Magazine that I had tossed into my shopping bag during a recent visit to our local food co-op. The recipe called for millet. 

I had never made apple crisp with millet. I gave it a whirl. Oh, yeah. I'd do it again.  

Millet Apple Crisp

Preheat oven to 375°. Grease an 8×8-inch baking dish. (I used a casserole dish with a cover.) In a large bowl, toss four cored, unpeeled, thinly sliced apples (such as Gala), 1 tsp ground cinnamon, 2 tsp arrowroot powder, and 2 tbsp natural cane sugar. Spread in baking dish. Very finely grind ¾ cup millet in a coffee grinder (as used for flaxseed); combine with ¾ cup rolled oats, 1/3 ¼ cup natural cane sugar, ¼ tsp sea salt, ½ ¼ cup melted coconut oil or butter (I used butter), and ¼ cup honey. Spread over apples. Bake 30-35 minutes, until golden and tender. Tent with foil if top browns too quickly. (I covered it with the casserole dish’s glass cover. After baking for 25 minutes, I removed the cover for the final 10 minutes to allow the topping to brown.) Serves 8.