A delectable apple crisp with a smoky twist is the perfect way to savor the flavors of fall. With a crispy-crunchy topping and tender, flavorful, slightly smoky apples, this sure-fire-hit dessert gets you cooking outside.
6cupsGranny Smith apples (about 4 large apples) Peeled, cored and sliced.
¼cupsugar
1teaspoonlemon zest
1teaspooncinnamon
½teaspoonDiamond Crystal Kosher salt
½teaspoonvanilla extract
2tablespoonbourbon
2tablespoonscornstarch
Crisp Topping
½cupflour
½cupquick-cook rolled oatsor granola
½cupbrown sugar
½teaspooncinnamon
½teaspoonDiamond Crystal Kosher salt
½cup(1 stick) unsalted buttercut into ½" cubes
Instructions
Preheat your smoker to 375° F for indirect heat
Make the apple filling by combining the filling ingredients in a large bowl. Stir to combine.
Make the crisp topping by combining the topping ingredients except for the butter in a medium bowl, mixing with a fork to combine. Add the butter cubes and continue to stir with a fork, cutting the butter until it is in pea size. *It can be easier to just get in there and use your fingers to pinch the butter.
Assemble the crisp by greasing a 10 or 12" cast iron skillet, then add the filling and sprinkle the crumble on top.
Place the crisp in the smoker away from the direct heat and bake for 40 to 50 minutes, or until the crumble turns golden and the apples are cooked. until the internal temp reaches 150° to 160°.
Let cool slightly then serve with vanilla ice cream or whipped cream and caramel sauce if desired.
Notes
Granny Smith, Pink Lady or Honecrisp are the best varieties for apple crisp.
Cooking time will vary depending on the size of your container, the thickness of the apple slices and your individual smoker.