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Smoked Skillet Apple Bourbon Crisp

This barbecue baked dessert takes Grandma's Apple Pie to the Honky Tonk. Baking it out on the grill allows it to caramelize and soak up warm and smoky tones for blue ribbon flavor.

  • Difficulty3/5
  • Prep time15 mins
  • Cook time1 hr
  • Serves6
  • Recommended HardwoodMaple



Apples, Granny Smith or Honey Crisp, peeled, and thinly sliced into wedges 3 lbs.
Dried Cranberries (optional) 1/2 cup
Brown Sugar, firmly packed 1/2 cup
Honey or Agave Syrup 1/4 cup
 Bourbon 2 1/2 Tbsp.
Lemon Juice, fresh 1 Tbsp.
Cinnamon, ground 1 1/2 tsp.
 Vanilla 1 tsp.
 Salt 1 pinch
 Brown Sugar, firmly packed 1 cup
 Flour 1/2 cup
Old-Fashioned Oats 1/2 cup
 Walnuts 1/4 cup
 Cinnamon, ground 1 1/2 tsp.
 Salted Butter, chilled and cut into 1/2 inch cubes 1 stick (8 Tbsp.)


Generously butter the inside of a well-seasoned 12-inch cast iron skillet, and set aside. 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 clumpy, and set aside.

In a large mixing bowl, combine apples, cranberries, brown sugar, honey, bourbon, lemon juice, cinnamon, vanilla, and salt. Stir gently to combine.

Pour the fruit mixture into the buttered skillet. Drop the topping evenly over the fruit.

When ready to cook, start your 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.

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.

  • Difficulty3/5
  • Prep time15 mins
  • Cook time1 hr
  • Serves6
  • Recommended HardwoodMaple

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