The Simplest Apple Millet Bake

Close-up of a slice of apple crisp on a plate with a fork.

The Simplest Apple Millet Bake

This easy apple millet bake is made with just a handful of simple ingredients, and you don't even need to cook the millet first! Everything goes straight into the baking dish, including the dry millet, apple juice, and grated apples.

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Prep Time 10

Cook Time 1 15

Total Time 1 25

Servings 8 servings

Calories 983

Equipment

1 12 × 8-inch (30 × 20 cm) baking dish , or a similar-sized baking dish

Ingredients

260 g millet
1 liter 4 ¼ cups apple juice
2 large or 3 medium apples coarsely grated
¾ teaspoon salt
Butter for greasing the baking dish

Instructions

Rinse the millet thoroughly. Add the millet to a bowl and fill it with fresh water. Swish the grains around, pour off the cloudy water, and repeat until the water is mostly clear. A good rinse helps get rid of the bitterness millet has naturally.
Prepare the baking dish. Generously grease a 12 × 8-inch (30 × 20 cm) baking dish with butter. Grate the apples.
Add the ingredients. Add the rinsed millet directly to the baking dish, followed by the salt, apple juice, and coarsely grated apples.
Mix. Give everything a quick stir with a fork to distribute the millet and apples evenly. There's no need to mix much.
Bake. Bake uncovered at 180°C (350°F) for about 1 hour 15 minutes, until the millet is tender and has absorbed the apple juice.
Let it set and serve. This is important! Don't cut into the millet bake as soon as it comes out of the oven. Let it cool for a little while so it has time to firm up. It doesn't need to cool completely—you can absolutely serve it warm (just not hot). Cut into squares and serve warm or at room temperature.

Notes

Rinse the millet well. I like to cover it with water, then drain the water, cover it with water again ... .until the water is almost clear - you’ll see it’ll be cloudy when you start. This is important because if you skip it, millet will often have a bitter taste.

Use 100% apple juice. The apple juice is doing two jobs here: it's the liquid that cooks the millet and it's also what sweetens the bake, so there's no need to add sugar.

Grate the apples coarsely. Use the larger holes on a box grater. You want little pieces of apple throughout the bake rather than turning the apples into a puree.

Don't worry if it seems soft straight from the oven. The millet bake firms up considerably as it sits. That's why that short cooling period before cutting is important.

You don't have to serve it cold. Letting it set doesn't mean waiting until it's completely cool. I actually like it served slightly warm—you just want to give the millet enough time to firm up so you can cut it into pieces.

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