Outdoor Grilling
Smoky Apple Crisp
6-8
Smoky Apple Crisp
6-8
Autumn and winter comfort food wouldn’t be complete without a classic apple crisp for dessert. The subtle smokiness really adds depth to this desirable dessert.
Ingrédients
- Crumble:
1½ cup rolled oats - 1 cup flour
- 1 teaspoon cinnamon
- ½ cup brown sugar
- ½ teaspoon salt, kosher
- 1½ sticks (plus 2 tablespoons) butter, unsalted, chilled
- 1 teaspoon vanilla extract
Apples:
½ cup granulated sugar- 2 tablespoons corn starch
- 1 teaspoon cinnamon
- 2 pounds Granny Smith apples
- 1 teaspoon lemon juice
Preparation
- Combine oats, flour, cinnamon, brown sugar and salt in a bowl or food processor.
- Cut chilled 1½ sticks butter into tablespoon sized squares.
- Add butter to dry mix and cut together with a pastry cutter, using fingers, or pulse in food processor until combined. Crumble should have the texture of wet sand.
- Fold in vanilla extract. Can be made a day ahead of time and refrigerated.
- Set the Cuisinart pellet grill to 325°F.
- In a large bowl add sugar, corn starch and cinnamon and combine.
- Peel and core apples making sure to remove all seeds.
- Cut apples into ¼-inch slices.
- Add to sugar mixture and completely coat apples.
- Add lemon juice and incorporate.
- Butter inside of Cuisinart 10-inch Cast Iron Griddle Pan or high temperature safe baking dish with remaining 2 tablespoons butter.
- Add apple mixture to cast iron pan and spread evenly.
- Coat completely with crumble.
- Place in Cuisinart pellet grill and bake for 30-45 minutes. Crust should be brown and set with liquid bubbling on sides.
- Top with iced cream or whipped cream to take this scrumptious dessert to the next level.
