Description
This Buttery Grilled Apple Crisp features tender, caramelized apples with warm spices topped with a golden, crispy oat-based topping. Cooked entirely on the grill for smoky-sweet flavor, it’s the perfect no-oven summer dessert that’s ready in just 30 minutes. Serve warm with vanilla ice cream!
Ingredients
6 large apples (about 3 lbs), preferably Granny Smith
3 tablespoons unsalted butter, melted (for filling)
¼ cup brown sugar, packed (for filling)
2 tablespoons granulated sugar
1 tablespoon lemon juice
1 teaspoon ground cinnamon (for filling)
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
Pinch of salt (for filling)
1 teaspoon vanilla extract
1 cup old-fashioned rolled oats
¾ cup all-purpose flour
½ cup brown sugar, packed (for topping)
½ teaspoon ground cinnamon (for topping)
¼ teaspoon salt (for topping)
½ cup (1 stick) cold unsalted butter, cut into small cubes
⅓ cup chopped pecans or walnuts (optional)
Vanilla ice cream for serving
Instructions
1. Preheat grill to medium heat (350-375°F). Set up for indirect cooking: gas grill – turn off one side; charcoal – arrange coals on one side only.
2. Peel, core, and slice apples into ½-inch thick slices. Pat dry with paper towels.
3. In a large bowl, toss apple slices with 3 tablespoons melted butter, ¼ cup brown sugar, granulated sugar, lemon juice, 1 teaspoon cinnamon, nutmeg, ginger, pinch of salt, and vanilla extract until evenly coated.
4. In a separate bowl, combine oats, flour, ½ cup brown sugar, ½ teaspoon cinnamon, and ¼ teaspoon salt.
5. Cut cold butter cubes into the oat mixture using a pastry cutter or your fingertips until mixture resembles coarse crumbs with pea-sized pieces. Stir in nuts if using.
6. Lightly grease a 10-inch cast iron skillet or 9×9-inch aluminum pan.
7. Transfer coated apple slices to prepared pan in an even layer. Pour any remaining liquid from bowl over apples.
8. Place pan on the indirect heat side of grill (not directly over flames). Close grill lid.
9. Grill for 15-20 minutes until apples begin to soften and release juice.
10. Carefully open grill and sprinkle crisp topping evenly over apples. Don’t press down.
11. Close grill lid and continue cooking 10-15 minutes until topping is golden brown and crispy, and filling is bubbling around edges.
12. Carefully remove pan from grill using heavy-duty grill gloves. Let rest 10-15 minutes before serving.
13. Serve warm with vanilla ice cream.
Notes
Use firm apples like Granny Smith, Honeycrisp, or Pink Lady that hold their shape on the grill.
Always use indirect heat to prevent burning. Never place pan directly over flames.
Keep grill temperature at 350-375°F for best results.
The topping should be golden and dry-looking, not pale or wet.
Cold butter in the topping creates the best crispy texture.
Let the crisp rest 10-15 minutes after grilling so filling thickens slightly.
Store leftovers covered in refrigerator for up to 3 days. Reheat on grill or in oven at 350°F.
A cast iron skillet distributes heat most evenly, but disposable aluminum pans work well too.
Don’t open the grill frequently – you lose heat each time.
This recipe doesn’t freeze well due to topping texture changes.
- Prep Time: 15
- Cook Time: 30
- Category: Dessert
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 385
- Sugar: 38g
- Sodium: 125mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 40mg
Keywords: buttery grilled apple crisp, grilled apple crisp, grilled dessert, apple crisp on grill, summer apple dessert, no-bake apple crisp