Grilled Caramel Apple Slices with Marshmallow Dip

How to Make Grilled Caramel Apple Slices with Marshmallow Dip

1. 1

   Step 1: Slice and season the apples

   Active 6 min

   Core the apples and cut into 1/2-inch thick slices (leave skin on). In a large bowl, toss the apple slices with 1 tablespoon neutral oil and 1 teaspoon ground cinnamon until evenly coated; set aside on a plate so they’re ready to hit the grill.

   For this step

   • 4 mediumMedium apples (Fuji or Honeycrisp)
   • 1 tbspNeutral oil (vegetable or canola)
   • 1 tspGround cinnamon
   
2. 2

   Step 2: Make the smoky brown-butter caramel

   Active 6 min · Passive 3 min

   In a medium skillet over medium heat, melt 4 tablespoons unsalted butter and cook, swirling occasionally, until the solids turn golden-brown and smell nutty (2–3 minutes). Stir in 1/3 cup packed brown sugar and 1/3 cup heavy cream, bring to a gentle simmer and cook 1–2 minutes until glossy; remove from heat and stir in 1/4 teaspoon flaky sea salt and, if using, 2 tablespoons bourbon. Let the caramel cool slightly and reserve about 3 tablespoons of the warm caramel for the marshmallow dip.

   For this step

   • 1/3 cupPacked brown sugar
   • 1/3 cupHeavy cream
   • 1/4 tspFlaky sea salt
   • 2 tbspBourbon (optional)
   
3. 3

   Step 3: Preheat the grill and char the apple slices

   Active 6 min · Passive 6 min

   Preheat a gas or charcoal grill to medium-high (about 400°F / 200°C) and oil the grates lightly. Working in batches if needed, place apple slices directly over the heat and grill 2–3 minutes per side until grill marks appear and the apples are tender-crisp; during the last 30–60 seconds brush each side with a little of the warm brown-butter caramel. Transfer grilled slices to a serving platter and keep warm.
4. 4

   Step 4: Toast marshmallows and make the dip

   Active 4 min · Passive 2 min

   Skewer the 12 large marshmallows and hold them over the grill (or on the cooler side) until evenly golden and soft, rotating to toast all sides (about 1–2 minutes). Transfer toasted marshmallows to a heatproof bowl and stir in the reserved ~3 tablespoons warm caramel until smooth and dip-like; if the dip is too stiff, add a teaspoon of warm water to loosen.

   For this step

   • 12 countLarge marshmallows
   
5. 5

   Step 5: Plate and finish

   Active 4 min

   Arrange grilled apple slices on plates, drizzle with any remaining warm brown-butter caramel from the pan, and serve alongside the toasted-marshmallow dip. Finish with a light flake of sea salt if desired and enjoy immediately while warm.
   

1. Core the apples and cut into 1/2-inch thick slices (leave skin on). In a large bowl, toss the apple slices with 1 tablespoon neutral oil and 1 teaspoon ground cinnamon until evenly coated; set aside on a plate so they’re ready to hit the grill.
2. In a medium skillet over medium heat, melt 4 tablespoons unsalted butter and cook, swirling occasionally, until the solids turn golden-brown and smell nutty (2–3 minutes). Stir in 1/3 cup packed brown sugar and 1/3 cup heavy cream, bring to a gentle simmer and cook 1–2 minutes until glossy; remove from heat and stir in 1/4 teaspoon flaky sea salt and, if using, 2 tablespoons bourbon. Let the caramel cool slightly and reserve about 3 tablespoons of the warm caramel for the marshmallow dip.
3. Preheat a gas or charcoal grill to medium-high (about 400°F / 200°C) and oil the grates lightly. Working in batches if needed, place apple slices directly over the heat and grill 2–3 minutes per side until grill marks appear and the apples are tender-crisp; during the last 30–60 seconds brush each side with a little of the warm brown-butter caramel. Transfer grilled slices to a serving platter and keep warm.
4. Skewer the 12 large marshmallows and hold them over the grill (or on the cooler side) until evenly golden and soft, rotating to toast all sides (about 1–2 minutes). Transfer toasted marshmallows to a heatproof bowl and stir in the reserved ~3 tablespoons warm caramel until smooth and dip-like; if the dip is too stiff, add a teaspoon of warm water to loosen.
5. Arrange grilled apple slices on plates, drizzle with any remaining warm brown-butter caramel from the pan, and serve alongside the toasted-marshmallow dip. Finish with a light flake of sea salt if desired and enjoy immediately while warm.