Traeger Smoked Apple Crisp


Over the weekend, I couldn’t stop eating this Traeger Smoked Apple Crisp and I hope you’ll love it as much as I do. This recipe is inspired by all the apple crisp recipes that are floating around. You know what an apple crisp is, but how can you make it better? By smoking it of course! You see this not only adds a smokey flavor but also elevates the apples to another level. This dessert is a must on your menu as the season moves into fall. Try adding this to your menu this season and let me know how you liked it!

Traeger Apple Crisp

Traeger Apple Crisp is made with fresh, delicious apples, and topped with a crunchy sweet topping full of oats, brown sugar, flour, and copious amounts of butter. 

Traeger Apple Crisp

Desserts are a wonderful treat to serve after one of your delicious meals! I know that I personally LOVE that little bit of sweetness to end a savory meal, and my Traeger Apple Crisp is the perfect dish!

Apples are available all year round and are relatively inexpensive. The ingredients in apple crisp are something everyone usually has in their pantry.

This is SO easy to throw together and pop it on the grill while your main course is cooking couldn’t be an easier way to accomplish an extra treat for all of your guests.

What kind of apples do I use?

There are many varieties of apples that hold up well for baking. Here are the top 6:

  1. Jonagold Apples: Tangy-sweet flavor. A blend of Jonathan and Golden Delicious apples. They hold up well in the oven, but don’t store as well as some others, so try to use them early in the fall at the peak of their season.
  2. Honeycrisp Apples: This one is my personal favorite, and was developed in Minnesota. They are great for eating, and they also have a wonderfully crisp texture so they are PERFECT for baking recipes. They are juicy and sweet with a hint of tartness.
  3. Braeburn Apples: Also with a sweet-tart flavor and wonderfully crisp. Also a great option for baking with.
  4. Granny Smith Apples: One of the most popular choices for baking. With their tart flavor and firm texture, they hold up very well in baking recipes.
  5. Golden Delicious Apples: These have a milder flavor but retain their shape after baking. A great all-purpose cooking apple.

All of these varieties are readily available at any supermarket and the nice thing about apples is you can find them ANY time of the year.

How long does this Apple Crisp need to bake on the grill?

It takes about 45 minutes of grill time, and make sure to turn it halfway through cooking time! The apple crisp should be golden on the top, bubbling around the edges, and the apples should be tender when you poke a fork into it.

How should I serve this Apple Crisp?

As a GRAND Finale to any variety of meals!

This Traeger Apple Crisp will pair well with almost any food and drink, so the sky’s the limit here.

If you don’t have room on your grill, or don’t have a Traeger, this recipe will also work really well in an oven.

I personally love to serve this warm with a nice scoop of French vanilla ice cream or a warm bowl of caramel to drizzle on top, or BOTH! Whipped cream is also a great topping for apple crisp.


This baked bourbon apple crisp is on point. Infused with wood-fired flavor, this classic dessert gets the update it deserves.


  • Salted butter, for greasing
  • ice cream, for serving


  • 1 Cup brown sugar, packed
  • 1/2 Cup all-purpose flour
  • 1/2 Cup old fashioned oats
  • 1/4 Cup walnuts
  • 1 1/2 Teaspoon ground cinnamon
  • 8 Tablespoon (1 stick) salted butter, cut into 1/2-inch cubes and chilled


  • 3 Pound Granny Smith or honeycrisp apples, peeled and thinly sliced into wedges
  • 1/2 Cup Dried cranberries
  • 1/2 Cup brown sugar, packed
  • 1/4 Cup honey
  • 2 1/2 Tablespoon bourbon
  • 1 Tablespoon Fresh lemon juice
  • 1 1/2 Teaspoon ground cinnamon
  • 1 Teaspoon vanilla extract
  • 1 Pinch kosher salt
  • 1 When ready to cook, set the Traeger temperature to 350℉ and preheat with the lid closed for 15 minutes. Generously butter the inside of a well-seasoned 12-inch cast iron skillet.350 ˚FAdd A Note
    • As Needed Salted butter, for greasing
  • 2 Make the topping: In the bowl of a food processor, combine the brown sugar, flour, oats, walnuts, cinnamon, and butter. Pulse until the mixture is crumbly and still clumpy.Add A Note
    • 1 Cup brown sugar, packed
    • 1/2 Cup all-purpose flour
    • 1/2 Cup old fashioned oats
    • 1/4 Cup walnuts
    • 1 1/2 Teaspoon ground cinnamon
    • 8 Tablespoon (1 stick) salted butter, cut into 1/2-inch cubes and chilled
  • 3 Make the filling: In a large bowl, combine the apples, cranberries, brown sugar, honey, bourbon, lemon juice, cinnamon, vanilla, and salt. Stir gently to combine.Add A Note
    • 3 Pound Granny Smith or honeycrisp apples, peeled and thinly sliced into wedges
    • 1/2 Cup Dried cranberries
    • 1/2 Cup brown sugar, packed
    • 1/4 Cup honey
    • 2 1/2 Tablespoon bourbon
    • 1 Tablespoon Fresh lemon juice
    • 1 1/2 Teaspoon ground cinnamon
    • 1 Teaspoon vanilla extract
    • 1 Pinch kosher salt
  • 4 Pour the filling into the prepared skillet. Scatter the topping evenly over the fruit.Add A Note
  • 5 Place the skillet on the grill grates. Close the lid and bake the apple crisp until the topping is golden brown and the fruit is hot and bubbling, about 60 minutes.350 ˚FAdd A Note
  • 6 Remove the crisp from the grill and let cool for at least 30 minutes. Serve with ice cream. Enjoy!350 ˚FAdd A Note
    • ice cream, for serving

Smoked Apple Cobbler

Getting reviews…

Who says you need an oven to make a cobbler? This quintessential fall dessert is even better with the touch of smoke you get from baking it on the grill.

  • Level: Easy
  • Total: 1 hr (includes cooling time)
  • Active: 20 min
  • Yield: 6 to 8 servings


Deselect All

8 apples (about 4 pounds), peeled, cored and sliced (try a mix of Granny Smith and Gala)

1 teaspoon pure vanilla extract

1/3 cup plus 3 tablespoons granulated sugar, plus more for sprinkling

8 tablespoons cold unsalted butter, cubed

Kosher salt

1 1/2 cups all-purpose flour (see Cook’s Note)

1 tablespoon baking powder

1/2 cup buttermilk

Vanilla ice cream and caramel sauce, for servingAdd to Shopping List


Special equipment:

 a 10-inch cast-iron skillet

  1. Prepare a grill for direct and indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the side burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. If using gas, add soaked wood chips for additional smoky flavor (be sure to consult the grill manufacturer’s guide for best results). If your grill has a thermometer, aim to keep the temperature at about 350 degrees F throughout grilling.
  2. Put the apples, vanilla, 1/3 cup of the sugar, 2 tablespoons of the butter and a pinch of salt in a large bowl and toss to combine. Transfer to a 10-inch cast-iron skillet. Set aside.
  3. Combine the flour, baking powder, the remaining 3 tablespoons sugar, and a pinch of salt in a food processor and pulse to combine. Add the remaining 6 tablespoons butter and pulse until the butter pieces are no larger than peas. Add the buttermilk and pulse until the dough just starts to come together in a ball. 
  4. Drop rounded tablespoons of the dough all over the apples. Sprinkle generously with sugar. Transfer the skillet to the direct heat side of the grill, cover the grill and cook, rotating the skillet halfway through, until the apples on the sides of the pan are bubbling and golden brown, 15 to 20 minutes. Move the skillet to the indirect side of the grill, cover the grill and cook until the dough is cooked through and golden on top, about 15 minutes more. 
  5. Remove the skillet from the grill and let cool for 10 minutes. Serve the cobbler topped with ice cream and caramel sauce. 

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

Smoke-Roasted Apple Crisp

One way of savoring apples is as an apple crisp with a buttery, bubbling granola and brown sugar topping.

Smoke-Roasted Apple Crisp


  • Advance Prep: 1 cup wood chips or chunks (preferably apple), soaked for 1 hour in water to cover, then drained
  • Yield: 8 servings
  • Method: Indirect Grilling
  • Equipment: One 10-inch cast-iron skillet


  • 8 sweet apples
  • 1/2 teaspoon grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 1/3 cup plus 1/2 cup granulated sugar, or more to taste
  • 2 tablespoons arrowroot or cornstarch
  • 2 teaspoons ground cinnamon
  • 8 tablespoons (1 stick) cold unsalted butter, cut into 1-inch pieces
  • 1/2 cup flour
  • 1/2 cup granola
  • 1/2 cup firmly packed brown sugar
  • 1 pinch salt
  • Apple or cinnamon ice cream, (optional), for serving


Step 1: Peel and core the apples. Cut each in half crosswise, then cut the halves in quarters. Place the apples in a nonreactive bowl and toss with the lemon zest and juice. Add the 1/3 cup granulated sugar, the arrowroot, and 1 teaspoon of the cinnamon and toss to mix. Taste the apple mixture for sweetness, adding more granulated sugar as necessary. Spoon the apple mixture into the cast-iron skillet and set aside.

Step 2: Combine the butter, flour, granola, remaining 1/2 cup granulated sugar, brown sugar, salt, and the remaining 1 teaspoon of cinnamon in a food processor fitted with the metal blade. Pulse until the mixture is coarse and crumbly. The butter should form pea-size pieces. Spoon the topping over the apple filling.

Step 3: Set up the grill for indirect grilling and preheat to medium-high. If using a gas grill, place all of the wood chips or chunks in the smoker box or in a smoker pouch and run the grill on high until you see smoke, then reduce the heat to medium-high. If using a charcoal grill, preheat it to medium-high, then toss all of the wood chips or chunks on the coals.

Step 4: When ready to cook, place the skillet in the center of the hot grate, away from the heat, and cover the grill. Cook the crisp until the apples are soft, the filling is bubbling, and the topping is nicely browned, 40 to 60 minutes. Let the crisp cool for a few minutes, then serve. I certainly wouldn’t say no to a scoop of apple or cinnamon ice cream on top.

Apple Cobbler Recipe


  • 7–8 Granny Smith Apples peeled and quartered
  • 1 cup Sugar
  • 1 teaspoon Cinnamon
  • 2 cups All Purpose Flour
  • 1 ½ cups Sugar
  • ½ cup Brown Sugar
  • 2 Large Eggs slightly beaten
  • 2 teaspoons baking powder
  • pinch of salt
  • 1 stick melted butter


  1. Peel and quarter apples, place in large bowl, add 1 cup sugar and 1 teaspoon Cinnamon, toss to coat apples, and let sit for 1 hour.
  2. Prepare grill of smoker for indirect cooking at 350⁰.
  3. Combine Flour, Sugar, Brown Sugar, Baking Powder, Eggs, and salt in a mixing bowl. Stir to combine into small crumbles.
  4. Place apples in a dutch oven, top with crumble batter mixture, and drizzle with melted butter.
  5. Cook in smoker or grill for 45min to 1 hour or until brown.
  6. Serve immediately with a scoop of vanilla ice cream.

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