When a chill returns to the air, desserts like apple crisps come to mind. The harvest is plentiful with sweet fruits, which is ideal for your efforts.
This particular recipe offers a twist: bacon brown sugar crumble. If that weren’t tempting enough, you’ll be making bourbon sauce as a topper. All that’s left is a little whipping cream or vanilla bean ice cream.
It may seem a little unfamiliar to make dessert on your grill, but there are advantages. The biggest one is adding a smoky flavor profile using pellets or wood. Apple is readily available in each. If you are a novice at making desserts on the grill, this recipe is a straightforward introduction to get you started.
Because you are working on a grill, we recommend using a cast-iron skillet. It distributes temperature evenly over the surface. Once the dessert’s finished, put the pan on a heat-proof surface and serve right out of it. This not only means fewer dishes, but it also keeps the crisp warm.
Bacon apple crisp
Ingredients
FILLING
- 12 cups Fuji (Gala, or Honey Gold apples, peeled)
- 2 tbsp flour
- ½ cup brown sugar
- 1 tsp orange zest (or lemon)
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp allspice (optional)
TOPPING
- 4 strips maple bacon (cut into bite-sized pieces)
- ½ c instant oats
- ½ c flour
- ½ c sugar
- ½ c brown sugar
- 1 tbsp vanilla extract
- 8 tbsp salted butter (cold)
SAUCE
- 1 c white sugar
- ¼ c water
- 1 c heavy cream
- 1 1/2 tbsp bourbon
- Salt
Instructions
- Set your grill to 375F
- Set up the smoker box with the chosen chips or pellets
- While it comes up to temperature, fry the chicken in a skillet until crispy
- Remove the bacon to a paper towel
- Drain all but 1 tbsp bacon fat
- Dice the apples
- Mix together all the ingredients for the topping
- Transfer to the skillet with bacon fat and even it out
- Now assemble the topping by cutting the butter into the other ingredients. You’re looking for a crumbly texture.
- Sprinkle this evenly over the apples
- Put the skillet on your grill with a lid
- Cook for 20 minutes, then turn the skillet
- Cook for another 20 minutes
- In the meantime, prepare your sauce
- Simmer the sugar in a saucepan over medium heat
- When it has an amber-gold color, turn the heat off
- Stir in the cream quickly
- Pour in the bourbon and a pinch of salt
- Mix. It’s ready!
- Pull out the skillet for serving, and top each portion with the caramel sauce.