(The Ultimate Skillet Dessert)
Wood-fired cooking isn’t just for savory dishes; this Smoked Cinnamon Apple Crisp brings a smoky, caramelized depth to a classic dessert. By smoking apples low-and-slow, crafting a rich brown sugar syrup, and baking in a cast-iron skillet, you create a perfect, crowd-pleasing, wood-fired masterpiece.
The Cast-Iron Dessert Toolkit
- 10-12″ Cast Iron Skillet: For superior heat retention and even caramelization.
- Heavy Duty Foil: To line a baking sheet, catching drippings and protecting your grates.
- Heat-Resistant Gloves: Essential for safely handling the hot skillet.
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Step 1: Low-and-Slow Fruit Smoke (250°F)
- Set pellet grill to 250°F (121°C) using a sweet wood (Oak/Pecan).
- Peel, core, and slice apples into uniform wedges.
- Place apples in a single layer in a pan, dusting with cinnamon and half the brown sugar.
- Smoke uncovered for 30 minutes.
Step 2: The Brown Sugar Syrup
- Whisk together remaining brown sugar, hot water, and lemon juice until smooth.
Step 3: Assembly
- Layer smoked apples into the cast-iron skillet.
- Pour half the syrup over the apples.
- Combine butter, flour, and oats to make a crumble; spread over apples.
- Drizzle with the remaining syrup.
Step 4: High-Heat Finish (350°F)
- Increase grill temp to 350°F (177°C).
- Bake, placed on a foil-lined sheet, for 30–40 minutes until bubbly and golden.
- Cool for 5 minutes and serve warm with vanilla ice cream.
Smoked Cinnamon Apple Crisp
Course: DessertCuisine: SmokedDifficulty: Medium8
servings30
minutes45
minutes250
degrees FAll times are approximate. Please use the internal temperature as your guide.
Ingredients and Supplies
- Filling Ingredients
5 – 6 large baking apples (Honeycrisp or Granny Smith apples)
1 tsp – cinnamon, ground
2 tbsp – all-purpose flour
1/2 cup – brown sugar
Juice of half a lemon
Syrup
1/4 lb. – butter (1 stick)
2/3 cup – brown sugar
1/4 cup – hot tap water
Directions
- Smoke the Apples.
Prepare the apples by peeling and coring them. If you prefer, you can leave the peels on. Slice the apples so they are all roughly an equal thickness. Place them in a single layer in a pan suitable for smoking. Sprinkle evenly with cinnamon and half of the brown sugar. Smoke at 250 F | 121 C for 30 minutes. I used my usual oak and pecan wood blend.
- Prepare the Topping.
Layer the smoked apples into the skillet and pour over half of the brown sugar syrup. In a small bowl, blend the butter, the remaining brown sugar, and flour using a pastry blender.
- Add the Topping.
Cover the surface of the apples in the skillet with the flour topping mixture. Pour over the remaining brown sugar syrup.
- Final Smoke.
Smoke the cinnamon apple crisp for 30 to 40 minutes at 350 F | 177 C until the apples are tender and the topping has a bit of a crunch.
- Serve.
Serve warm with some ice cream and enjoy!
Recipe Video
How about some Pulled Pork to accompany this yummy Apple Crisp??
Try these additional smokey and tasty recipes. Juicy and tender smoked Chicken, several types of Beef Ribs, Reverse Sear Ribeye Steak, tender smoked Pork Ribs, and bacon-wrapped Jumbo Shrimp.
Published by SmokeyGood
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