Grilled Apple Crisp
Smoky undertones make this Grilled Apple Crisp an unforgettable dessert!
This versatile Easy Apple Crisp Recipe can be grilled or baked and is so tasty served warm with a scoop of vanilla ice cream.
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 season and apple season collide, I just had to create a grilled dessert. So I went out on a limb and decided to attempt a Grilled Apple Crisp.
How to Make a Grilled Apple Crisp
The process of making this apple crisp recipe 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. Set your oven to 350º and bake until the center is bubbly, 35-45 minutes.
Tips for Making Fruit Crisps
PRO-Tip: Use seasonal fruit or fruit frozen at the peak of the season. Buying fresh peaches in the winter won’t produce the same quality of dessert as recently picked fruit.
Make apple crisps in the fall, peach crisps in the summer, rhubarb crisps in the spring, and berry crisps whenever you can find sweet, fragrant fresh berries.
The fruit you find in your grocer’s freezer is typically picked and frozen at the peak of their seasons. You can always substitute frozen fruit for the fresh. I’ve encountered some sour frozen berries, so be familiar with the brands, their flavor, and quality.
PRO-Tip: Depending on the sweetness of your fruit, you may want to adjust the amount of sugar in the recipe.
With a picky husband who only likes oatmeal for breakfast, try this is an apple crisp recipe without oats. Feel free to find another topping if you love an oatmeal topped crisp.
Why Grill Apple Crisp?
There are a couple of excellent reasons to grill apple crisp. First, in the summer, keeping the oven off prevents a hot, uncomfortable kitchen. As long as the weather cooperates, your grill can be a viable oven substitution.
Also, the grill does something an oven cannot! It adds a smokiness that will bring back memories of childhood cookouts or camping trips. This apple crisp is perfect for a late summer cookout.
What is the difference between a crisp and a cobbler?
Both a crisp and cobbler can be a fruit dessert, but it’s the toppings that differentiate them. Crisps tend to have a simpler topping with flour, sugar, butter, and sometimes oats. Cobblers are topped with more of a biscuit topping, often dolloped or cobbled on top of the fruit. Variations of a cobbler are finished off with a pie crust topping, cookie dough or cake batter.
More Terrific Recipes for the Grill
- Vanilla Ice Cream with Grilled Peaches by Hip Foodie Mom
- Grilled Korean Beef Steaks
- Grilled Thai Chicken
- Grilled Potato Packets
- Spinach and Grilled Peach Salad
- Easy Grilled Flank Steak
- Grilled Peach Melba
- More BBQ Recipes
- 6-8 apples, peeled, cored and sliced into 1/4 inch slices
- 1 cup sugar
- 1 teaspoon cinnamon
- 1/8 teaspoon freshly ground nutmeg (may substitute ground nutmeg)
- 1 cup flour
- 1/2 cup brown sugar
- 1/2 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.
Amount Per Serving: Calories: 340Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 7mgCarbohydrates: 85gFiber: 4gSugar: 63gProtein: 3g