I do several desserts on the grill and this far and away one of my favorites. It will taste as wonderful as my Grilled Apple Pie, but without any of the work. Apple crisps are basically like a mix between a dutch oven cobbler and an apple pie. Instead of using a pie crust the "crisp" or crumble topping provides the same flavor.
This recipe was one of the first desserts I did on my Primo Oval kamado grill and is always a hit.
For this recipe I normally use an 8x11 Pyrex Dish or Le Creuset Stoneware. I do several grilled desserts and other panned dishes so I have a dedicated dish for those occasions, but some of my readers did wonder about how the dish cleans up. Here is a picture of a Pyrex dish that hasn’t been on a smoker and my mainstay dish. As you can see it cleans up quite well with just a soak in soapy water, but if you have any worries go pick up a spare just for the smoker (or retire your current one to the smoker). The only thing that you should worry about is that they shouldn’t be used with direct flame – cook indirect or 2-zone only.
For the apples I prefer either the granny smith or honey crisp variety. Whatever you have available will work just fine.
The quality of cinnamon used in your desserts will make the difference between good and great. The typical cinnamon available in the U.S. is Indonesian cassia, which is a species that is blander and sometimes bitter. There are several other varieties that have their own distinctive characteristics.
A good alternative is the Saigon (cassia) which has a stronger flavor. The Ceylon cinnamon of Europe is considered a "true" cinnamon which has a delicate flavor with a citrus note. Another, and possibly my favorite, is the Tung Hing cinnamon from China - it has a rich, sweet and slightly spicy flavor that blends well with most dishes.
A great source for these spices in bulk is Amazon or Penzeys.
1) Prepare your grill for cooking indirectly at 350°F. Apple or cherry wood chunks/pellets will provide just enough smoke at that temperature to set off the flavor.
2) In the Pyrex or stone-ware dish mix the apple pie filling mixture together. Peel, core and chop the apples. Add the Craisins, lemon zest, juice half of the lemon. Pour the orange juice over the top.
3) In a separate bowl mix the topping for the apple crisp. Add the flour, brown sugar, oatmeal, spices together and mix. Chop the butter into small, dime-sized cubes add to the mixture. Mix well enough so that they are separated – not smooshed. These clumps are what makes the crumbs.
4) Pour the topping over the top of the apple mixture.
5) Toss it on and grill at around 350°F for 45 minutes or until the top turns a gold brown. Be careful when removing from your grill/smoker. I normally sit the apple crisp dish on top of ceramic tile or trivet so the heat/grime don’t get the table.
NOTE: If you’re one that likes your desserts over-the-top and extra sweet, then serve with some gooey homemade caramel. That’s a pretty slick way to make caramel topping. Nearly foolproof.