Out with the traditional, same ‘ole boring apple pies, streusels & strudels, apple-spiced donuts, muffins & cakes. A Bachelor & His Grill’s Inside-Out Apple Crisp is the dessert recipe of fall.
Incredibly sweet, yet layered with subtle smoky flavors from the searing grates of your grill. Hearty honey crisp & granny smith apples are caramelized upon the exterior, grilled to tender perfection, while the baked interior is filled with earthy whole-grains, dried northern Michigan tart cherries, crunchy, salted & roasted pecans, luscious, creamy chunks of white chocolate, brown sugar, cinnamon & a dusting of seasonal pumpkin spice.
These apples use ingredients you most likely already have on hand (or can find easily at the local market) & go from grill gates to plates in less than an hour! This fun, individually-portioned recipe is perfect for a chef of any expertise level – whether you’re a self-proclaimed grilling virtuoso or this is the first time you’ve considered grilling dessert. So, keep heat out of your kitchen, the party fired up on the patio as leaves fall & enjoy this crazy delicious grilled slice of Halloween Heaven!
- 4 large Granny Smith or Honey Crisp apples
- 1½ cups old-fashioned rolled oats, dry
- ½ cup brown sugar, plus additional for topping
- ⅓ cup pecans, salted and roasted
- ⅓ cup white chocolate, chips or chunks
- ¼ cup butter, cold and diced
- ¼ cup maple syrup
- 6 tablespoons dried cherries
- 3 tablespoons whole wheat flour
- 4 teaspoons lemon juice
- 4 teaspoons caramel sauce, plus additional for topping
- 2 teaspoons pumpkin spice
- 1 teaspoon cinnamon
- 1 pinch of salt
- Vanilla Ice Cream, to side (optional)
- Preheat the grill to medium.
- In large mixing bowl, thoroughly combine the oats, flour, sugar and pumpkin pie spice.
- Cut the cold butter into dry ingredients, then stir in the maple syrup, pecans, cherries and chocolate. Set aside.
- Using a paring knife, cut a thin level slice off the top of each apple and hollow out a cavity for stuffing.
- Sprinkle 1 teaspoon of lemon juice over the cut flesh of each apple, then rub the juice into the apple flesh to prevent browning.
- Drizzle 1 teaspoon of caramel sauce into each cored apple. Liberally stuff the apples with the oatmeal mix, creating a mound above the brim of the apples.
- Top each apple with a dusting of brown sugar, then place the apples on the grill over indirect heat.
- Close the grill lid and cook for approximately 25-30 minutes, or until the stuffing begins to rise, the brown sugar is slightly caramelized and the apples are just tender to the touch.
- Remove the apples from the grill, allow to rest for 3-5 minutes on a cooling rack, drizzle with additional caramel sauce and sprinkle with cinnamon and salt.