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.

1Food Prep10 min
2Grill Prep10 min
3The Cook30 min

Cooking for 2 people

Ingredients

6
granny smith apples, plus 2 cups finely diced
2 tbsp.
unsalted butter, cold
2 tbsp.
brown sugar
½ oz.
bourbon
½ tsp.
cinnamon
vanilla bean ice cream
caramel sauce, premade or grocery store
fresh leaves of mint

Crumble

½ cup
all-purpose flour
½ cup
salted and toasted pecans, finely chopped, plus additional for garnish
1 tsp.
cinnamon
¼ cup
white sugar
⅔ cup
brown sugar
2 pinches
kosher salt
½ cup
unsalted butter

1Food 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.

2Grill Prep

Fuel: We recommend Kingsford™ Hardwood Pellets Grillmaster’s Choice
Method: Pellet Grill
Temp: 350°F

3The 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!