Grilled Apple Crisp (Pellet Grill Recipe) Mommy Hates Cooking

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Remove the caramel from the heat. As it cools it will continue to thicken. 7. Drain the apples and toss them in the flour and cinnamon. 8. When ready to cook, set the Traeger to 350℉ and preheat, lid closed for 15 minutes. 9. Topping: Mix the oats, brown sugar, flour, nutmeg, cinnamon, and Jacobson salt in a bowl.

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Preheat your Traeger grill or pellet smoker, ideally with apple pellets, to 400ºF with the lid closed. Toss the sliced apples with the lemon juice and vanilla before adding the brown sugar, corn starch, and apple pie spice. Add the apples to a large skillet or baking dish.

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Make the topping: 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. 3. Make the filling: In a large bowl, combine the apples, cranberries, brown sugar, honey, bourbon, lemon juice, cinnamon, vanilla, and salt. Stir gently to combine.

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In this video, Johan Magnusson from Big Swede BBQ, will show you how to make a flavorful grilled Apple Crisp on the Beale Street Grill from @memphiswoodfireg.

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Smoking. Preheat smoker and target 275 degrees F. We like oak or apple wood for this smoked apple crisp recipe. Smoke: Place cast iron pan over indirect heat for 30 minutes. Remove foil, and then continue smoking an additional 15 minutes, or until the mixture is bubbly and topping is golden brown.

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Preheat the smoker to 275*F. Core your apples, remove only about 3/4 of the depth of the apple. Add the butter and brown sugar to a medium-sized bowl and combine. Fold in the cranberries, chopped walnuts, ground cinnamon, and nutmeg into the butter until blended well. Divide the filling evenly and fill the centers of the apples.

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Prep gala apples for smoking. Add halved and cored apples to a baking dish or cast iron skillet, cut side facing up. Top with brown sugar, a drizzle of butter, cinnamon, raisins, and walnuts. Smoke apples at 250 degrees F for about 60-90 minutes, until you can easily pierce them with a fork.

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In a large bowl, toss together apples, sugar, cinnamon, and nutmeg. Let sit a few minutes to let juices develop. Pour apples into a 9-inch cast iron skillet.Cover with foil. Grill for 20 minutes, then check apple tenderness by carefully opening up the foil and inserting a knife. Mine needed another 20 minutes.

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Instructions. Preheat the pellet grill and add pellets per the grill instructions to 350*F. Using a cast-iron skillet, add the apples into the skillet. (This will work in a 10 or 12in cast-iron skillet.) In a small bowl, combine the sugar, flour, cinnamon, and nutmeg. Evenly pour over the apples. Pour water over the apples and the sugar mixture.

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Prep your pellet smoker with Cowboy Charcoal & Apple Barbeque Pellets for 375 degrees F. Mix the apples in a large bowl with sugar, cinnamon, nutmeg, and lemon juice until coated. Set aside. In a large bowl, combine the flour, oats, brown sugar, and chilled butter and using your hands, mix, crumbling the butter to combine the ingredients into a.

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Preheat smoker to 275 degrees Fahrenheit. Core the apples, remove only about ¾ of the depth of the apple. Add butter and brown sugar to a medium sized bowl and combine. Fold in the cranberries, chopped walnuts, ground cinnamon, and nutmeg into the butter until blended well.

Grilled Apple Crisp (Pellet Grill Recipe) Mommy Hates Cooking

Using a 10" round pie baking dish grease the bottom and pour the apples in, covering the entire bottom of the dish evenly. Cover all of the apples evenly with the oat topping. With your smoker now maintaining a temperature of 350°, place your apple crisp into the center of the smoker and allow it to smoke for 45 minutes.

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Place your sliced apples in a large bowl. Leaving the skin on is totally optional, and will give your crisp a more rustic look. Top evenly with your dry ingredients, and mix gently with a rubber spatula to coat. Once everything is combined well, transfer filling to your preheated skillet. Prepare crisp topping.

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Mix together 1/2 cup flour, 1 cup dark brown sugar, 1/2 teaspoon cinnamon, and toss in with the apples. Liberally spray a 10x13 baking pan or a deep 10x12 foil grill pan with cooking spray. Place all of the apples inside, and place slices of the 1/2 cup butter all of the top of the apples randomly. Mix together the crisp topping ingredients.

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1. Preheat smoker to 325°F. 2. In a large bowl, combine apple wedges, brown sugar, lemon zest & juice and cinnamon. 3. Transfer the filling to a large cast-iron skillet. 4. Load oats, brown sugar, flour, butter, pecans, cinnamon and salt into a food processor. Process until blended.

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Step 4: In a large bowl, combine brown sugar, flour, oatmeal, caramel chips, pecans, cinnamon, baking powder and salt for the topping. Step 5: Using a pastry cutter or large fork, cut the cold butter into the topping mix. Step 6: Cover the apples with the topping mixture, and place the apple crisp on the grill over indirect heat.