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Grilled Coconut-Apple Crisp Recipe

Grilled Coconut-Apple Crisp
Difficulty: Easy | Total Time: 1 hr 20 mins | Active Time: | Makes: 8 servings

If you enjoy oven-baked crisps, then you’ll love the more intense, caramelized flavors you get when you grill one. This recipe has a Caribbean slant with spice, coconut, and ginger, and will fit in anywhere, from your next tailgate to the holiday table.

Game plan: You can also make this indoors. Just bake it in an 8-by-8-inch dish at 350ºF; it will take about 40 to 45 minutes.

This recipe was featured as part of our Tailgating Recipes photo gallery.

INGREDIENTS

For the filling:

  • 2 1/2 pounds Pink Lady, Gala, or Jonagold apples, peeled, cored, and cut into eighths
  • 1/4 cup finely chopped crystallized ginger
  • 2 tablespoons honey
  • 1 tablespoon all-purpose flour
  • 1 tablespoon freshly squeezed orange juice
  • 1 1/2 teaspoons grated orange zest
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon kosher salt

For the topping:

  • 1/2 cup packed light brown sugar
  • 1/2 cup sweetened angel flake coconut
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon kosher salt
  • 4 tablespoons cold unsalted butter (1/2 stick), cut into small pieces
INSTRUCTIONS
  1. Heat a grill to medium high (about 375ºF). Place all filling ingredients in a large nonreactive bowl and toss to coat apples. Turn mixture into an 8-by-8-inch disposable baking pan; set aside.
  2. In a medium bowl, mix together all topping ingredients except butter until evenly combined. Blend in butter pieces with your fingertips until small clumps form and the butter is well incorporated, about 2 minutes. Sprinkle topping evenly over apple filling.
  3. Grill, covered, until streusel is browned and apples are fork tender, about 1 hour 10 minutes. Let cool on a rack at least 5 minutes before serving.