Smokey undertones make this Grilled Apple Crisp an unforgettable dessert!
Grilling with the Sunday Supper Team
Bill received one of those fancy, ceramic Big Green Egg grills for Father’s Day last year. You’re supposed to be able to bake on them…but we’re still trying to master basic grilling without charring our entrees to a crisp. But when grilling showed up as this week’s Sunday Supper theme, I really wanted to make a dessert. So I went out on a limb and decided to attempt a Grilled Apple Crisp.
Grilled Apple Crisp
The process was simple. I sliced up some apples, mixed with sugar and spices, placed them in a cast iron skillet, covered and grilled till a sweet, bubbly syrup developed. Next, I added a streusel-like topping and continued grilling till the crisp turned golden. It was a bit daunting, though, since we only own a charcoal grill. But, thankfully, it came with a built in thermometer. There is definitely a learning curve. I cautiously left the vents only slightly ajar, which worked wonderfully at keeping the grill at a moderate temperature. The resulting crisp had a faint smoky taste…just like if it had been made on a campfire. Bill came home from work and was more than pleased that it wasn’t one of my “off limits” till I photograph dishes. And as an extra bonus, I didn’t heat up the house by turning on the oven. But feel free to bake this one up in your oven…as I have been for years.
While the dessert was cooling, I had the chance to put my feet up and relax. Bill re-fired up the grill for dinner, and I uncorked a bottle of wine to sip on while he took his turn cooking. I am lucky to have a nice stash of Gallo Family Vineyards‘ wines at my disposal. They offer every variety imaginable, and I tend to reach for a bottle of white on a warm summer’s eve. I selected their Sweet White Blend, which was light, and not too sweet. The perfect before dinner refreshment. This is what summer is all about….simple, tasty food and hanging out with loved ones.
Terrific Recipes for the Grill
Check out all the amazing recipes for your barbecue from my Sunday Supper friends:
- Grilled Brie with Tropical Fruit Compote by girlichef
- Grilled Peach Bruschetta by Peanut Butter and Peppers
Salads and Sides:
- Grilled Caesar Salad by Shockingly Delicious
- Grilled Mushrooms with Merlot Reduction by The Messy Baker
- Asian Pork Lettuce Cups by Magnolia Days
- BBQ Hawaiian Chicken Sandwiches by Momma’s Meals
- Cheddar Merlot Burgers by Curious Cuisiniere
- Grilled Chicken with Blueberry-Merlot Sauce by The Weekend Gourmet
- Grilled Hawaiian Sea Salt Tuna Nuggets by Family Foodie
- Grilled Honey Lime Chicken by Alida’s Kitchen
- Grilled Pork Chops with a Strawberry Jam Glaze by Savvy Eats
- Grilled Ribeye with Mushroom Merlot Sauce by Hezzi-D’s Books and Cooks
- Grilled Shrimp Skewers with a Sweet White Blend Marinade by Country Girl in the Village
- Merlot Marinated Flank Steak with Spicy Chimichurri by Bobbi’s Kozy Kitchen
- Pimento Cheese Stuffed Merlot Burger by Yours And Mine Are Ours
- Shish Kabobs in Red Wine Rosemary Marinade by The Dinner-Mom
- Tandoori-style Lamb Chops by kimchi MOM
- Grilled Apple Crisp by That Skinny Chick Can Bake
- Grilled Peaches with Mascarpone by Desserts Required
- Vanilla Ice Cream with Grilled Peaches by Hip Foodie Mom
Serves: 6 servings
- 6-8 apples, peeled, cored and sliced into ¼ inch slices
- 1 cup sugar
- 1 teaspoon cinnamon
- ⅛ teaspoon freshly ground nutmeg (may substitute ground nutmeg)
- 1 cup flour
- ½ cup brown sugar
- ½ cup (1 stick) butter, cut into cubes
- Start grill. Adjust temperature to 300-350º. If using charcoal, you will want the skillet over indirect heat.
- In a large bowl, toss together apples, sugar, cinnamon, and nutmeg. Let sit a few minutes to let juices develop.
- Pour apples into a 9-inch cast iron skillet.Cover with foil.
- Grill for 20 minutes, then check apple tenderness by carefully opening up the foil and inserting a knife. Mine needed another 20 minutes.
- During the first phase of grilling, make crisp topping. Mix together flour and brown sugar. Add butter and work with hands or pastry blender till topping resembles crumbs. Set aside.
- Check apples again; if juices are bubbling and apples are tender, spoon on the crisp topping, leave uncovered and cook for another 15-20 minutes till topping is lightly browned. You may increase the grill temperature to 350-375º to cook the topping.
- Allow to cool till just warm or to room temperature. Serve with vanilla ice cream.
Our Lovely Sponsor: Gallo Family Vineyards
Find more information on Gallo Family Vineyards wines here. There you will find descriptions of all their wines and food pairings…an excellent resource for all your wine needs.
Today, I’m featuring their Merlot and Sweet White Blend. The Merlot is smooth and full bodied with hints of black cherry, plum, and oak. It pairs deliciously with grilled meats and vegetables…perfect for many of the recipes shared today. The chilled Sweet White Blend is light with nuances of peach and honeydew. Ideal with brunch dishes, fruits, and light salads. And if you’re like me, it’s perfect to sip on while indulging in a grilled apple crisp.
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Disclosure: Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.