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Bacon apple crisp

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.

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.