Smoked Apple Crisp is a simple and delicious fall dessert cooked on a grill. Apple crisp ingredients adapted from Ina Garten's Old Fashioned Apple Crisp.
For the Topping: Dice butter into small cubes then place in freezer while other ingredients are being prepared. The butter and topping needs to be cold for best results.
Mix: In a large bowl, mix together all of the topping ingredients (except butter). When butter is very cold add it to the mix and cut the butter into the mix using a fork (could also use a food processor or stand mixer for this). Mix together until the mix is crumbly and the butter resembles the size of peas.
Hold: Transfer the topping mix to the freezer until ready to pour over the apple filling.
For the Filling: In another large bowl, mix together all filling ingredients. Place apple filling in the cast iron skillet (we used a smaller dish. 10x5x2 inch oval cast iron). Add the oat and butter mixture over the top of the apples and cover with foil.
Smoking
Preheat smoker and target 275 degrees F. We like oak or apple wood for this smoked apple crisp recipe.
Smoke: Place cast iron pan over indirect heat for 30 minutes. Remove foil, and then continue smoking an additional 15 minutes, or until the mixture is bubbly and topping is golden brown.
Serve warm with a big scoop of vanilla ice cream.
Notes
Using a Gas Grill – All you need is some wood chips and smoker box. Follow our guide on how to smoke on a gas grill to adapt.Using a Charcoal Grill – We use wood chunks over the lump charcoal using two-zone grilling method the indirect grilling is where we leave the pan.