Buttermilk Sorghum Apple Cobbler

Change..
Like the seasons seems to be inevitable.
We become comfortable in our routines and at times this change can be undesired, even when you yourself put the wheels in motion. After 5 1/2 years at the same place of employment, I felt the need for change. Something a bit more challenging. I fought an internal battle of indifference while updating my resume.
Do I really want to do this? 
In the end, the constant struggle I face to stay awake amongst what have become somewhat monotonous tasks had me on Dice.com looking for a new position.
One that came within 2 weeks.
Clearly that was my sign.
However, now I had to set forth into a new frontier, pull up my anchor and drift off with the wind. That was probably the hardest part; imagine how heavy an anchor can become when one finds comfort on the island of job security.
Ha! Job Security.. Is there really such thing?
One can become blinded and mistake longevity for security. That is, until you're being thanked for your years of hard work while subsequently being escorted out the building. After days of debating, a bit of negotiation and encouraging words from family, I decided to set sail. Hopefully the weather won't turn shaky and wash me into a cyclonic tidal wave or something more titanic, like an iceberg.
Decidedly, good news calls for cobbler.. and a ridiculous amount of bourbon to ward off the morbid thoughts of "Is this the right decision".
So with a few apples, biscuit batter like ingredients and an unhealthy amount of sugar and sorghum syrup, I made y'all some cobbler.
Buttermilk Sorghum Apple Cobbler.
Then I ate it.
My Granny used lots of Sorghum or molasses in just about every pie you can imagine.
"There ain't no need for sugar" 
 Well I have to disagree a little, for the crust needed about a cup of sugar to set it off just right. Sorghum always seemed to be a bit harder to come by than molasses, if my memory serves me correct. So anytime we came about this golden sweet syrup it was mixed into just about anything. Or poured onto a hot biscuit… better yet, a hot plate of griddle cakes. Sweet Sorghum on a hot biscuit is legendary; maybe I should've made that.

*This cobbler is quite simple. Doesn't call for a lot of ingredients, making it relatively quick to put together. It's been a big hit for decades among my family. Throw in some cranberries or slices or pears to add even more depth to the flavours.*

Buttermilk Sorghum Apple Cobbler  

Prep Time- 30 mins  Cook Time- 40mins  Yield- 6 servings 

Ingredients: 

4 tablespoons melted butter 

6 cups of apples, peeled and sliced  

1 cup sweet sorghum syrup  

1/2 teaspoon cinnamon  

1 teaspoon vanilla extract  

1/2 lemon, juiced  

2 cups self-rising flour 

1 1/2 cup sugar 

2 cups buttermilk 

1/2 teaspoon salt 

Directions:

Preheat oven to 350. 

in a 13*9 baking dish, place melted butter. Set aside 

In large bowl, mix together the apples, sorghum, cinnamon, vanilla extract and lemon juice.  Pour apple mixture into baking dish.  

In separate bowl, mix together the flour, sugar, buttermilk and salt until combined.  

Now add the batter to the baking dish by pouring on top of the apples.. it's fine if you can see some of the apples peaking through. This will make for a juicy cobbler with some of the apples baking right into the crust.  

Bake at 350 for 40 minutes, or until bubbly and top begins to brown. Allow to cool for about 10 minutes before serving.  

Serve with whipped cream or ice cream