Sweet Belinda. Otherwise known as my mama and Nana to the grandkids. On our Campsgiving trip last week she brought along her apple crisp to share on Thanksgiving. Even though we all could barely move after eating so much, there’s no way you couldn’t have room for this. It’s basically EVERYTHING you could ever want. Easy to make, gooey, sweet, yet tart all at the same time. Oh, don’t even get me started on the topping. It’s probably my favorite part, it is all things crispy & buttery with just the right hint of spice. I’ll just stop you here…you’re gonna want to make this, camping or not! I promise your family will LOVE, just like we all do.
- 5 cups granny smith apples, peeled, sliced
- 1/2 cup sugar
- 3/4 cup flour
- 3/4 old fashioned oats
- 1/2 cup brown sugar
- 3/4 tsp cinnamon
- 1 stick unsalted butter
- just a pinch of kosher salt
- Heat one side of your grill to medium heat. You will be cooking the crisp over indirect heat. If over coals, move the coals to one side of your charcoal grill.
- Add the apples to a 10" - 12" cast iron skillet. Apples will almost be to the top of skillet.
- In a bowl mix flour, oats, sugars, cinnamon and pinch of salt until combined.
- Cut butter into cubes.
- With your hands, press butter into flour mixture until it makes crumbles.
- Spread flour & butter mixture evenly over the apples.
- Place skillet over heat, close the lid on the grill.
- Cook until apples are tender and crumble golden brown, about 35- 40 minutes.
- Serve warm with vanilla ice cream.