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Grilled Coconut-Apple Crisp

Grilled Coconut-Apple Crisp

Ingredients (14)

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
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Nutritional Information
  • Calories258
  • Fat7.76g
  • Saturated fat5.19g
  • Trans fat0.23g
  • Carbs49.16g
  • Fiber4.29g
  • Sugar38.55g
  • Protein1.32g
  • Cholesterol15.27mg
  • Sodium133.78mg
  • Nutritional Analysis per serving (8 servings) Powered by

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If you enjoy oven-baked apple crisp, 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. For more easy homemade treats, try Chowhound’s simple pie crust recipe.

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.

Instructions

  1. 1Heat 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. 2In 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. 3Grill, 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.
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