I thought about keeping this recipe until fall, after all it’s apple pie…kinda, sort of but I used the barbecue to cook these so I figure we’re still in summer mode. Easy to make and a great way to finish of a lazy day of barbecuing. There’s not many desserts around for the barbecue but it’s not an impossible task and fruit is usually the easiest to use but don’t forget Smore’s day is on August 10th!
I used Granny Smiths for my baked apples. I suppose you could use a red apple but in my experience they seem to get mushy, Grammy’s apples stay nice and chunky and tart. The top is a crunchy streusel crumb and after the apples are done, they sit in a puddle of sweet caramel juice which should be spooned over the top. These apples could be cooked in the oven but wheres the fun in that and you’d be heating up your kitchen creating frayed tempers and calls for emergency beer, wait…I think that’s my kitchen.
Baked Stuffed Apples:
Prep Time- 15 minutes Bake Time-20 minutes Yield- 4 Apples
For the topping: Streusel recipe from Rose Levy Beranbaum
1/3 cup pistachio nuts
1 1/2 Tablespoons brown sugar
1 Tablespoon granulated sugar
1/2 teaspoon ground cinnamon
3 Tablespoons butter
1/3 cup flour
1/2 teaspoon vanilla
Pinch of salt
For the Apples:
4 Large Granny Smith apples
2 Tablespoons brown sugar, dark or light
1/4 teaspoon cinnamon
1/4 teaspoon cornstarch
To make the streusel.In a food processor pulse the sugars, nuts and cinnamon until coarse.
Add the flour. butter, vanilla and salt. Mix together until well combined. Set aside.
Slice the tops from the apples. Carefully take out the core without making a whole in the bottom of the apple.
Scoop out as much of the inside of the apple as you can and transfer it to a bowl, be careful not to break the wall of the apple.
Add the brown sugar, cinnamon and cornstarch to the bowl of apple flesh and toss until well mixed.
Stuff the apple back into the shells making sure to pack it tight and almost level with the top. Top each stuffed apple with the streusel mixture.
Wrap the apples in foil leaving the crumb topping open. Place on the grill and cook for about 20 minutes. Check for doneness by sticking a small sharp knife into the apple, it should be soft and go in with no resistance.
Let the apples cool for 5 minutes. Place on a plate and pour the juice which has collected in the foil over the apple. Add more caramel sauce and a scoop of vanilla ice cream. Serve warm.