Grilled Coconut-Apple Crisp Recipe

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

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.