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Apple Pear Crisp

This barbecued dessert takes French Apple Pie to the upper crust. Smoked apples and pears caramelize for superior flavor, pile it high with buttery crumble for a perfect finale.

  • Difficulty1/5
  • Prep time15 mins
  • Cook time1 hr
  • Serves6
  • Recommended HardwoodApple


Mixed Apples and Pears, peeled, cored, and diced5 lbs.
Lemon, zest removed, then juiced1
Granulated Sugar1/2 cup
Ground Cinnamon2 tsp.
Ground Nutmeg1/2 tsp.
All-Purpose Flour1 1/2 cups
Old-Fashioned Oatmeal (Not Quick-Cooking or Instant)1 cup
Brown Sugar, packed3/4 cup
Granulated Sugar3/4 cup
Butter, well-chilled, diced16 Tbsp.
Salt1/4 tsp.


Butter a 9- by 13-inch baking dish or spray with nonstick cooking spray. Set aside.

Make the topping: In a large mixing bowl or the bowl of a stand mixer, combine the flour, oatmeal, brown sugar, granulated sugar, butter, and salt.

Mix on low speed until the mixture is crumbly and the butter is the size of peas. (If you don't have an electric mixer, use your fingers or a hand-held pastry blender.) Set aside.

Prepare the fruit: In a large mixing bowl, combine the apples, lemon zest, and lemon juice.

Add the sugar, cinnamon, and nutmeg and stir with a wooden spoon.

Tip the fruit mixture into the prepared pan. Distribute the filling evenly over the fruit.

When ready to cook, start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350F and preheat, lid closed, for 10 to 15 minutes.

Put the crisp directly on the grill grate and bake for 50 to 60 minutes, or until the top is nicely browned and the fruit is bubbling and tender.

Serve warm with ice cream or sweetened whipped cream.

  • Difficulty1/5
  • Prep time15 mins
  • Cook time1 hr
  • Serves6
  • Recommended HardwoodApple

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