Grilled Apple Crisp

5 from 2 votes

Grilled Apple Crisp

A classic apple crisp made right on the grill with warm cinnamon apples and a buttery oat topping. Cook it over indirect heat and serve warm with vanilla ice cream.

Prep Time15

Cook Time1

Course: Dessert

Cuisine: American

Servings: servings

Author: Mary Cressler

Cost: $15

Ingredients

For the Topping:

12 tablespoons unsalted butter cold and cut up into small cubes
1 cup all-purpose flour (can make Gluten Free by substituting 1 to 1 gluten free all purpose baking flour)
1 cup oatmeal (rolled oats work best)
1/2 cup granulated sugar
1/2 cup brown sugar
1/4 teaspoon kosher salt

For the Filling:

3 lbs apples, peeled, cored, and cut into large wedges
zest of 1 orange
zest of one lemon
2 tablespoons fresh squeezed orange juice (juice of 1/2 an orange)
2 teaspoons fresh squeezed lemon juice (juice of 1/2 a lemon)
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Instructions

Prepare the grill: Set up the grill for indirect cooking and target 350–375°F.
(Or if using a gas grill, heat it up to 350 degrees F)
Make the filling: In a large bowl, combine the apples, orange zest, lemon zest, orange juice, lemon juice, sugar, cinnamon, and nutmeg. Toss until the apples are evenly coated. Transfer to a 9-inch round cast iron skillet.
Make the topping: In a large bowl or stand mixer, combine the flour, oats, granulated sugar, brown sugar, and kosher salt. Add the cold butter and mix until the topping is crumbly and the butter pieces are approximately the size of peas. You can also work the butter in by hand.
Assemble: Spread the topping evenly over the apple mixture. For a charcoal grill, cover the skillet with foil before placing it on the grill.
Grill: Place the crisp on the grill over indirect heat for 30 minutes. Remove the foil, and then continue cooking on the grill for an additional 30 minutes, or until the mixture is bubbly and the topping is browned and crispy.
Serve: Remove from the grill and allow to cool slightly. Serve warm with vanilla ice cream. Yum!

Notes

Please note that if you’re cooking on a hot outdoor grill, use a pan that can withstand high heat. We like cast iron for this.

Gas grill: There is no need to cover the crisp with foil. Cook over indirect heat at 350–375°F.

Charcoal grill: Cover the crisp for the first 30 minutes, then remove the foil and continue cooking uncovered.

Pellet grill: Set the grill to 350°F and cook over indirect heat. Cover for the first 30 minutes, then uncover and finish cooking.

Apple varieties: Granny Smith, Honeycrisp, Braeburn, Pink Lady, Fuji, and Cortland are all good choices. A combination of apples works particularly well.

Gluten free: Substitute a 1-to-1 gluten-free all-purpose flour for the regular flour.

Smoke: If cooking over charcoal and you want additional smoke flavor, add a small amount of fruit wood such as apple or cherry.

Nutrition