Smoked Apple Crisp

How to Make Smoked Apple Crisp

1. 1

   Step 1: Prep apples and seasoning

   Preheat your smoker to 300°F (150°C) and load a mild fruitwood like apple or cherry for a complementary smoke. In a large bowl toss the sliced apples with granulated sugar, cornstarch, lemon juice, ground cinnamon and the 1/4 tsp salt until evenly coated; transfer the mixture to a 9x9-inch or similar baking dish, spreading in an even layer.

   For this step

   • 6 mediumMedium apples, peeled, cored and sliced (Granny Smith, Honeycrisp, or a mix)
   • 1/4 cupGranulated sugar
   • 2 tbspCornstarch
   • 1 tbspFresh lemon juice
   • 1 tspGround cinnamon
   • 1/4 tspFine salt
   
2. 2

   Step 2: Make the oat topping

   In a separate bowl combine the rolled oats, all-purpose flour and packed brown sugar. Add the cold, cubed butter and work it in with a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces remaining; this gives the topping a good crisp and chew.

   For this step

   • 1 cupRolled oats
   • 3/4 cupAll-purpose flour
   • 1/2 cupPacked brown sugar
   • 6 tbspUnsalted butter, cold and cut into small pieces
   
3. 3

   Step 3: Smoke the filling briefly

   Place the apple-filled dish directly in the preheated smoker and smoke uncovered for 30–35 minutes so the apples absorb a delicate smoky flavor and begin to soften. Check that apples are tender but not falling apart—they should yield easily to a fork and be syrupy at the bottom.
   
4. 4

   Step 4: Top and finish smoking

   Evenly distribute the oat-butter topping over the partially smoked apples. Raise the smoker temperature to 325°F (165°C) and continue to cook for another 30–40 minutes, or until the topping is deep golden brown and the filling is bubbling at the edges.
   
5. 5

   Step 5: Rest and serve

   Remove the crisp from the smoker and let it rest 10–15 minutes so the filling thickens slightly. Serve warm with vanilla ice cream or whipped cream if desired—this also highlights the contrast between smoky sweetness and creamy coolness.

1. Preheat your smoker to 300°F (150°C) and load a mild fruitwood like apple or cherry for a complementary smoke. In a large bowl toss the sliced apples with granulated sugar, cornstarch, lemon juice, ground cinnamon and the 1/4 tsp salt until evenly coated; transfer the mixture to a 9x9-inch or similar baking dish, spreading in an even layer.
2. In a separate bowl combine the rolled oats, all-purpose flour and packed brown sugar. Add the cold, cubed butter and work it in with a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces remaining; this gives the topping a good crisp and chew.
3. Place the apple-filled dish directly in the preheated smoker and smoke uncovered for 30–35 minutes so the apples absorb a delicate smoky flavor and begin to soften. Check that apples are tender but not falling apart—they should yield easily to a fork and be syrupy at the bottom.
4. Evenly distribute the oat-butter topping over the partially smoked apples. Raise the smoker temperature to 325°F (165°C) and continue to cook for another 30–40 minutes, or until the topping is deep golden brown and the filling is bubbling at the edges.
5. Remove the crisp from the smoker and let it rest 10–15 minutes so the filling thickens slightly. Serve warm with vanilla ice cream or whipped cream if desired—this also highlights the contrast between smoky sweetness and creamy coolness.