# Grilled Caramel Apple Slices with Marshmallow Dip > Quick grilled apple slices brushed with a smoky brown-butter caramel and served alongside a toasted-marshmallow dip — an easy, fall-friendly dessert you can make right on the grill. Ready in about 30 minutes for backyard parties or weeknight treats. Canonical URL: https://www.topshelf.recipes/recipes/grilled-caramel-apple-slices ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: September 17, 2026 Last Updated: September 17, 2026 ## About This Recipe This is the kind of simple, slightly showy dessert that performs well at a backyard cookout yet feels deliberate enough for a cozy weeknight finish. Grilling concentrates the apple’s natural sugars and adds a faint char that plays against the nutty, browned-butter caramel; the result is sweet-tart fruit with a glossy, smoky coating and pockets of warm, buttery richness. Toasted marshmallows bring another layer of texture — a pillowy, slightly charred dip that melts into the caramel for sticky, spoonable bites. A final flake of sea salt brightens the whole plate and keeps the sweetness from feeling one-note. What makes this version work is the small balance of technique and restraint: brown the butter until it’s nutty but not burnt, brush the apples during the last minute on the grill so they don’t collapse, and reserve some caramel for the marshmallow dip so the two elements feel connected. It’s easy to scale, forgiving for crowds, and forgiving if you want to adult it up with bourbon or keep it child-friendly by omitting spirits. The recipe shows how a few focused steps turn humble apples and marshmallows into something unexpectedly elegant. ## Recipe Information - Prep Time: 12 minutes - Cook Time: 18 minutes - Total Time: 30 minutes - Servings: 9 - Difficulty: Easy - Category: Grilling ## Ingredients ### Slice and season the apples - 4 medium Medium apples (Fuji or Honeycrisp) - 1 tbsp Neutral oil (vegetable or canola) - 1 tsp Ground cinnamon ### Make the smoky brown-butter caramel - 4 tbsp Unsalted butter - 1/3 cup Packed brown sugar - 1/3 cup Heavy cream - 1/4 tsp Flaky sea salt - 2 tbsp Bourbon (optional) ### Toast marshmallows and make the dip - 12 count Large marshmallows ## Instructions ### 1. Slice and season the apples 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. Make the smoky brown-butter caramel 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 the grill and char the apple slices 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. Toast marshmallows and make the dip 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. Plate and finish 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. ## Nutrition Estimated nutrition per serving (2 tsp): - Calories: 450 kcal - Protein: 1 g - Carbohydrates: 60 g - Fat: 22 g - Saturated Fat: 12 g - Trans Fat: 0 g - Fiber: 4 g - Sugar: 44 g - Added Sugars: 0 g - Cholesterol: 29 mg - Sodium: 78 mg - Potassium: 118 mg - Calcium: 38 mg - Iron: 0.2 mg - Vitamin D: 0.1 mcg ## Tips ### Choose resilient apples Fuji and Honeycrisp hold their shape and deliver the best balance of sweetness and crunch when grilled; softer varieties will collapse and become mashy. ### Dry apples before grilling Pat slices with a towel after oiling to remove excess moisture so the caramel adheres and you get clean grill marks. ### Watch the brown butter Once the solids begin to brown and smell nutty, remove from heat immediately to avoid bitterness and then stir in the cream off the heat to temper the temperature. ### Brush late on grill Apply the caramel in the last 30–60 seconds per side so it lightly glosses the apples without burning or making them soggy. ### Toast marshmallows gently Hold skewers over indirect heat or the grill’s cooler zone and rotate steadily to get an even golden crust without charring the interior too quickly. ## Variations and Substitutions ### Bourbon or dark rum Swap the bourbon for dark rum for a deeper molasses note or omit spirits and add 1/2 teaspoon vanilla extract for a kid-friendly version. ### Dairy-free caramel Use vegan butter and full-fat coconut cream in place of butter and heavy cream to make the caramel dairy-free, and choose vegan marshmallows for the dip. ### Nutty crunch topping Finish with 2 tablespoons of toasted chopped pecans or walnuts sprinkled over the apples for texture and toasty flavor contrast. ### Spiced caramel twist Stir a pinch of ground ginger or 1/8 teaspoon cayenne into the caramel for warming spice that complements the cinnamon-coated apples. ## Notes This is a fast, crowd-pleasing dessert that shines at backyard gatherings and bonfires — warm, smoky apples with a gooey marshmallow dip feel indulgent but are simple to pull off on a gas or charcoal grill. Make the caramel first so you can grill and finish everything while guests mingle. ### Storage and Make-Ahead Store leftover grilled apples and caramel separately in airtight containers in the refrigerator for up to 48 hours; the apples will lose some crispness but remain flavorful. Reheat apples briefly on a hot skillet or back on the grill for 1–2 minutes per side, and warm the caramel gently in a microwave or small saucepan before serving. The toasted-marshmallow dip is best eaten the day it’s made, as it firms when chilled and can become grainy when reheated repeatedly. ### Serving Suggestions Serve warm grilled apples with a scoop of vanilla ice cream or a dollop of crème fraîche to add creaminess and temper the sweet-salty notes. For drinks, pair with hot apple cider, a spiced bourbon cocktail, or a medium-bodied Riesling; coffee or espresso also makes a nice after-dinner companion. Plate the apples in a single layer with the marshmallow dip in a small ramekin for sharing and a final sprinkle of flaky sea salt to finish. ## Frequently Asked Questions ### Can I use another fruit instead of apples? Yes—firm pears like Bosc or Anjou work well on the grill and pair nicely with brown-butter caramel, though they brown faster so watch them closely. ### What if my caramel is grainy? If the caramel seizes or feels grainy, warm it gently and whisk vigorously; if needed, add a teaspoon of warm water or a splash more cream to smooth it out. ### How do I prevent marshmallows from burning? Toast over indirect heat and rotate constantly for even color; holding them too close to direct flames will char the outside before the interior softens. ### Can I make the caramel ahead of time? Yes—make the brown-butter caramel a day ahead and refrigerate in a jar; rewarm gently before using and reserve a small portion hot for the marshmallow dip so it melds smoothly. ### Is there a way to make this gluten-free or vegan? The recipe is naturally gluten-free; for vegan, use plant-based butter, coconut cream, and vegan marshmallows, and omit the bourbon or ensure it’s vegan-certified. ## Related Recipes and Guides - [Tandoori Yogurt Marinated Grilled Chicken (Tandoori Style on the Grill)](https://www.topshelf.recipes/recipes/tandoori-yogurt-marinated-grilled-chicken) - [Labor Day Grilled Lobster Rolls with Charred Scallion Brown Butter & Lemon‑Herb Aioli](https://www.topshelf.recipes/recipes/labour-day-grilled-lobster-rolls-charred-scallion-brown-butter-lemon-herb-aioli) - [Bulgogi Smash Burger](https://www.topshelf.recipes/recipes/bulgogi-smash-burger) - [Campfire‑Smoked Potato Salad with Mustard‑Bacon Vinaigrette — A Labor Day Grilling Side for Steak](https://www.topshelf.recipes/recipes/campfire-smoked-potato-salad-mustard-bacon-vinaigrette) - [Hanger Steak with Shallot Sauce](https://www.topshelf.recipes/recipes/hanger-steak-with-shallot-sauce) - [Grilled Pineapple Upside-Down Cake](https://www.topshelf.recipes/recipes/grilled-pineapple-upside-down-cake) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan) - [Shakerless Cocktails for Backyard Grilling](https://www.topshelf.recipes/articles/shakerless-cocktails-backyard-grilling) - [Lean Labor Day Grilling Menu](https://www.topshelf.recipes/articles/lean-labor-day-grilling-menu)