Apples, smoke, and bourbon are the things perfect fall days are made of. Make this recipe your own by substituting pears for half of the apples, and use Armagnac, applejack, or pear liqueur in place of the bourbon.

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  • For the topping:
  • 1 cup brown sugar, firmly packed
  • 1/2 cup all-purpose flour
  • 1/2 cup old-fashioned oats
  • 1/4 cup walnuts
  • 1-1/2 teaspoons ground cinnamon
  • 8 tablespoons (1 stick) salted butter, chilled and cut into 1/2 inch cubes, plus more for buttering the skillet
  • For the fruit filling:
  • 3 pounds apples, such as Granny Smith or Honeycrisp varieties, cored, peeled, and thinly sliced into wedges
  • 1/2 cup dried cranberries (optional)
  • 1/2 cup brown sugar, firmly packed
  • 1/4 cup honey or agave syrup
  • 2-1/2 tablespoons bourbon
  • 1 tablespoon fresh lemon juice
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon vanilla
  • Pinch of salt
  • 1 pint vanilla or cinnamon ice cream, melted


Generously butter the inside of a well-seasoned 12-inch cast iron skillet. Set aside.

Make the topping: In the bowl of a food processor, combine the brown sugar, flour, oats, walnuts, cinnamon, and butter. Pulse until the mixture is crumbly and still rather clumpy.

In a large mixing bowl, combine the apples, cranberries, if using, brown sugar, honey, bourbon, lemon juice, cinnamon, vanilla, and salt and stir gently to combine. Tip the fruit mixture into the prepared skillet. Drop the topping evenly over the fruit. When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.

Bake the apple crisp for about 1 hour, or until the topping is golden brown and the fruit is hot and bubbling. Let cool for at least 30 minutes. Scoop the crisp into individual bowls for serving, and drizzle with the melted ice cream.