This apple crisp (or apple crumble depending on which side of the road you drive on) is a classic dessert, but with an "ancient" twist! The twist is, this recipe uses an ancient "grain" - millet instead of oats.
Cuisine: American, English, Global
3/4cuplittle millet rice
3/4cupall-purpose flour (maida)
1/2cup brown sugar
1/2teaspooncinnamon powderchange this to your preference
Add millet, 1/2 cup brown sugar, and all-purpose flour to a mixing bowl.
Mix well to get all the ingredients evenly distributed.
Now shred the butter into small pieces and add to the mixing bowl a little at a time. Keep some butter aside for the baking tray.
Using your hands mix this butter into the millet-flour mix. Keep adding butter as you work. The final consistency should be similar to a cheesecake base.
Keep this in the refrigerator for now.
Wash and peel the apples.
Cut them into cubes. If you don't like to see them browning, here is a hack - as soon as you peel them, throw them into a bowl of water or soda with some lime juice. I went one step ahead and soaked them in sprite.
Drain the apple pieces in a colander and mix with cinnamon powder.
Preheat the oven to 150 degrees Celcius (about 300 F).
Grease a baking dish (an 8 inch pan will be ideal) with butter. Layer the bottom with apples. Sprinkle the remaining 1/2 tablespoon brown sugar on top of the apples.
Now take the millet-flour mix, and gently spread it evenly on apple layer. Flatten it using a spoon or spatula.
Bake for 20 minutes.
After 20 minutes, take the baking dish out turn it around, and bake for another 10-15 minutes, or bake until the top looks brown and crispy.
Take the apple crisp (crumble) out and let it sit for 10 minutes.
Serve it warm. Maybe with a dollop of ice cream! It is yum!!!