An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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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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Cooking for 2 people


  • 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


  • ½ cup all-purpose flour
  • ½ cup salted and toasted pecans, finely chopped, plus additional for garnish
  • 1 tsp. cinnamon
  • ¼ cup white sugar
  • cup brown sugar
  • 2–3 pinches kosher salt
  • 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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