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Smoked

Apple Crumble

with Vanilla Bean Ice Cream

  • 8 tart apples, such as Granny Smith, about TK pounds
  • 1 cup dark brown sugar, divided
  • 1/2 cup rolled oats
  • 1/2 whole pecans whole
  • 1/2 cup all-purpose flour
  • 1 1/2 sticks melted butter, plus more for brushing
  • Kosher salt, for seasoning
  • 1 tablespoon ground cinnamon
  • 2 tablespoons lemon juice
  • 1 pint vanilla bean ice cream, for serving

Heat a smoker or grill for low heat, about 325 degrees F. We like Applewood for this dish, because duh.

Peel, core, and thinly slice the apples. Spread these into a 9 x 13 casserole dish, we love this grill safe-one from Made-In.

Use 2/3 a cup brown sugar for the topping and place it in a medium mixing bowl. Add the oats, pecans, flour, and pour in the melted butter. Use clean or gloved hands to mix the topping until mixed thoroughly and easily clumped together.

Add the remaining 1/3 cup brown sugar, cinnamon, salt, and lemon juice to the apples and toss to combine.

Bake the crumble for 1 hour on the smoker, brushing with additional butter during the last 15 minutes of smoking. Remove from the smoker and cool for 15 minutes before serving with the ice cream.