Smoked Skillet Apple Maple Bourbon Crisp
I love apple crisp. I love everything about it. It’s perfection, and delicious all year round.
This recipe takes that traditional apple crisp that we all know to a whole new level – maple, bourbon (yes please!), and that addition of Traeger wood-fired smokey goodness. Seriously incredible dessert vibes that your family will love.
Smoked Skillet Apple Maple Bourbon Crisp
Makes 6 – 8 servings
Filling
3 pound Granny Smith (or Honey Crisp) apples, peeled and sliced into thin strips
¼ cup packed dark brown sugar
¼ cup pure maple syrup
2 ½ tablespoons bourbon (yes please!)
1 tablespoon lemon juice
1 ½ teaspoons ground cinnamon
1 teaspoon pure vanilla extract
Pinch of kosher salt
Topping
1 cup packed dark brown sugar
½ cup all-purpose flour
½ cup old-fashioned rolled oats
¼ cup chopped pecans
1 teaspoon cinnamon
1 stick (½ cup) butter, chilled and cut into ½-inch cubes
Vanilla ice cream, to serve
Hardwood – Maple
- Generously butter the inside of a 12-inch cast-iron skillet and set aside. In the base of a food processor, combine the brown sugar, flour, oats, pecans, cinnamon, and butter. Pulse until the mixture is crumbly but still clumpy. Set aside. Perfect.
- In a large bowl, combine the sliced apples, brown sugar, maple syrup, bourbon, lemon juice, cinnamon, vanilla, and a nice pinch of salt.
- Pour the apple mixture into the prepared skillet, then evenly place the crumble topping all over the apples.
- When ready to cook, start the Traeger on Smoke with the lid open, until a fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat with the lid closed (10 – 15 minutes).
- Bake the apple crisp for an hour, or until the topping is golden brown and the apples are bubbling and cooked to perfection.
- Let cool for 30 minutes, then serve with vanilla ice cream. Delicious!
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