Fire up your grill one last time for the season! This brings fall flavors and cozy fires together for dessert. An homage to my home state of Minnesota, Honey Crisp apples work great for this recipe though it would work equally well with other apples that hold shape when baked like Braeburn or Pink Lady. —Charlie
1. Set up a charcoal grill for indirect cooking. Move charcoal to one side of the grate and a disposable pan filled with water to the other side. Start charcoal to build a bed of hot coals.
2. With a melon baller, scoop out the stem, seeds and core of the apples leaving the bottom intact for the streusel. Place scooped apple pieces in 3/4 cup warm water and set aside for sauce.
3. Wrap smoking chips in tin foil and place on top of the charcoal. Place hollowed apples on the grill over the disposable pan side. Cover and smoke for 20 minutes.
4. While the apples smoke, make the streusel. Combine oats, 2 tablespoons butter, flour, brown sugar, cinnamon, nutmeg and salt. Mash in butter and mix altogether. Don’t worry if it looks dry, the apples will add moistness.
4. While the apples smoke, make the streusel. Combine oats, butter, flour, brown sugar, cinnamon, nutmeg and salt. Mash in butter and mix altogether. Don’t worry if it looks dry, the apples will add moistness.
6. Make the caramel apple sauce. Strain apple pieces from water. Place sugar, lemon juice and half of reserved apple water in saucepan. Cook over medium high heat stirring occasionally to dissolve sugar. Continue cooking to boil off water until it is a light golden color then remove from heat. Let stand for 5 minutes. Carefully add the remaining apple water and 1 tablespoon butter. Stirring to incorporate. Cover with a lid.
7. Remove tinfoil from apples and cook for an additional 5-10 minutes until they are golden brown and soft to the touch.
8. Once done, remove apples from the oven and transfer to a serving dish. Spoon caramel apple sauce over apples. Serve warm.