Smoked Caramel Apple Crisp-Stuffed Apples
These over-the-top baked apples with a decadent homemade filling will win folks over every time. It’s a fall-inspired delight you’ll want to savor year-round.
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Ingredients
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6 granny smith apples, plus 2 cups finely diced
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2 tbsp. unsalted butter, cold
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2 tbsp. brown sugar
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½ oz. bourbon
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½ tsp. cinnamon
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vanilla bean ice cream
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caramel sauce, premade or grocery store
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fresh leaves of mint
Crumble
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½ cup all-purpose flour
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½ cup salted and toasted pecans, finely chopped, plus additional for garnish
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1 tsp. cinnamon
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¼ cup white sugar
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⅔ cup brown sugar
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2–3 pinches kosher salt
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½ cup unsalted butter
1 Food Prep
Begin by dicing enough apples to equal 2 cups, setting aside 6 whole apples. Then, core and hollow the 6 whole apples, using a paring knife and spoon, and set aside.
Next, prepare the crumble by combining all the dry crumble ingredients with 1½ cups of butter until the mixture holds together, and set aside.
2 Grill Prep
Fuel: We recommend Kingsford® Hardwood Pellets Grillmaster’s Choice
Amount: 1 to 2 lb
Method: Pellet Grill
Temp: 350°F
3 The Cook
In a medium-sized cast iron skillet, heat 2 tablespoons of cold, unsalted butter, then stir in the bourbon, brown sugar and cinnamon. Add the diced apples and sauté until the apples are caramelized and fork tender. Set aside to cool.
Next, pour a dollop of caramel sauce into the bottom of each cored apple, and fill it with 2 tablespoons of the sautéed apple.
Then, generously top with the crumble, covering the top of the apples.
Bake in the smoker for 15–20 minutes, or until the apple is cooked through and the crumble is golden in color.
Serve the warm apples with a scoop of vanilla bean ice cream, and drizzle each with caramel sauce. Garnish with fresh mint and toasted pecans.
Watch them disappear!
Recipe created by Chef David with Live Fire Republic on behalf of Kingsford® Charcoal.
Recipes containing alcohol are intended for those 21 years of age and older only. Please drink responsibly.
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