Name: Smoked Apple Crisp
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Ingredients: 6 cups apples (sliced); 2 Tbsp lemon juice; 1/4 cup sugar; 2 tsp cinnamon; 3/4 cup brown sugar; 1/2 cup flour; 1/2 cup quick oats; 1 1/2 tsp cinnamon; 1/2 cup butter (softened)

This Smoked Apple Crisp takes a classic fall dessert and gives it a delicious twist by smoking it. The apples become tender and juicy beneath a buttery, golden crumble topping, while the smoke adds a subtle depth of flavor you just cannot get from a regular oven. It is a great dessert to make when you already have the smoker going, especially for a fall gathering or backyard barbecue.

And don’t worry if you don’t have a smoker! You can bake this apple crisp in the oven and still enjoy all those wonderful flavors of warm apples, cinnamon, and buttery crumble. Serve it warm with a scoop of vanilla ice cream, then drizzle on some caramel sauce and sprinkle with chopped pecans to make it even more decadent. The combination of warm apple crisp, melting ice cream, gooey caramel, and crunchy pecans is hard to resist!

Warm smoked apple crisp served with vanilla ice cream

Ingredients for Smoked Apple Crisp

APPLES – Apples are the star of this crisp, becoming tender and juicy as they cook on the smoker. Firm apples like Granny Smith, Honeycrisp, or Braeburn work especially well because they hold their shape and balance sweetness with tartness.
SUGAR – Granulated sugar sweetens the apples and helps balance their natural tartness. As the apples cook, it combines with their juices to create a sweet, flavorful filling.
CINNAMON – Cinnamon adds that classic warm apple crisp flavor. It pairs beautifully with the apples and complements the subtle smoky flavor from the smoker.
LEMON JUICE – Lemon juice adds brightness and helps balance the filling’s sweetness. It also helps keep the cut apples from browning while you prepare the crisp.
BROWN SUGAR – Brown sugar gives the crumble topping a rich, caramel-like sweetness. Its molasses flavor is especially good with the apples, cinnamon, and buttery oats.
FLOUR – All-purpose flour helps bring the crumble topping together and gives it structure as it bakes.
QUICK OATS – Quick oats add texture to the crumble topping and help create those delicious, buttery crumbs. Their smaller size blends easily with the flour, sugar, and butter.
BUTTER – Butter adds richness and holds the crumble topping together. As the crisp cooks, it helps the topping become golden and delicious.
VANILLA ICE CREAM – A scoop of vanilla ice cream is the perfect finishing touch for warm apple crisp. It melts into the apples and buttery topping, adding a cool, creamy contrast.
CARAMEL SAUCE AND CHOPPED PECANS, OPTIONAL TOPPINGS – Caramel sauce adds an extra layer of sweet, buttery flavor, while chopped pecans bring a little crunch and nuttiness. Add both over the vanilla ice cream for an extra-decadent dessert.

Instructions for Smoked Apple Crisp

Preheat your smoker to 350°F.

Peel, core, and slice the apples, then place them in a large mixing bowl. Drizzle with lemon juice and toss to coat. Add the granulated sugar and 2 teaspoons of cinnamon, stirring until the apples are evenly coated. Transfer the apple mixture to a 9-inch cast iron skillet and spread it into an even layer.

In the same bowl, combine the brown sugar, flour, quick oats, and remaining cinnamon. Whisk together, then add the softened butter. Mix until the butter is fully incorporated and the topping forms soft, buttery crumbles.

Sprinkle the crumble mixture evenly over the apples, making sure to cover the entire surface.

Place the skillet on the preheated smoker and cook for 45 to 60 minutes, rotating the skillet every 15 to 20 minutes for even cooking. The crisp is ready when the apples are tender and bubbling around the edges, and the topping is golden brown.

Carefully remove the skillet from the smoker and let the crisp rest for about 10 minutes before serving. Spoon the warm apple crisp into bowls and top with a scoop of vanilla ice cream. For an extra-decadent treat, drizzle with caramel sauce and sprinkle with chopped pecans.

photo collage o the process of making the smoked apple crisp

Frequently Asked Questions

Can I make this apple crisp in the oven instead of a smoker?
Absolutely! Bake it in a preheated 350°F oven for about 45 to 60 minutes, or until the apples are tender and the topping is golden brown. You will miss the subtle smoky flavor, but it will still be delicious.

What kind of wood pellets should I use?
Apple or cherry wood pellets are great choices because their mild, slightly sweet smoke complements the apples and cinnamon. Pecan wood is another good option. I would avoid a strong wood like mesquite, which can overpower the dessert.

Do I have to use a cast iron skillet?
No. A 9-inch oven-safe baking dish or disposable aluminum pan will also work. Just make sure your pan is safe for the smoker and can handle the cooking temperature.

Do I need to peel the apples?
I prefer peeling them for a softer filling, but you can leave the skins on if you like a little extra texture. Either way, be sure to core the apples and slice them into fairly even pieces.

How do I know when the apple crisp is done?
The apples should be tender when pierced with a fork, the filling should be bubbling around the edges, and the crumble topping should be golden brown. If the topping is browning before the apples are tender, loosely cover the skillet with foil for the remaining cooking time.

Can I make smoked apple crisp ahead of time?
Yes. You can prepare the apple filling and crumble topping separately ahead of time and refrigerate them until you are ready to assemble and cook the crisp. This is especially handy when you are serving it for a gathering.

How should I store and reheat leftovers?
Let the crisp cool, then cover and refrigerate it for up to 3 to 4 days. Reheat individual servings in the microwave or warm the crisp in a 350°F oven until heated through. The oven will help bring back some of the topping’s crisp texture.

Can I freeze smoked apple crisp?
Yes. Let it cool completely, then wrap it tightly and freeze for up to 2 to 3 months. Thaw overnight in the refrigerator, then reheat in the oven until warmed through.

Smoked apple crisp with cinnamon apples, buttery oat topping, and vanilla ice cream

Tips and Tricks

Use firm apples that hold their shape. Granny Smith, Honeycrisp, and Braeburn are great choices because they soften without turning mushy. I especially like combining a tart apple with a sweeter variety for a nice balance of flavors.
Slice the apples evenly. Try to keep the apple slices about the same thickness so they cook at the same rate. This helps prevent some pieces from getting too soft while others stay firm.
Choose a mild wood for smoking. Apple, cherry, or pecan wood adds a subtle smoky flavor that complements the apples and cinnamon without overpowering the dessert. Stronger woods, like mesquite, can be a little too intense for a sweet crisp.
Rotate the skillet for even cooking. Turn the cast iron skillet every 15 to 20 minutes while it cooks. Smokers can have hot spots, so rotating the crisp helps the apples cook evenly and keeps one side of the topping from browning too quickly.
Let the crisp rest before serving. Let the apple crisp cool slightly for about 10 minutes after removing it from the smoker. This allows the fruit juices to thicken a little and makes it easier to serve. Then add vanilla ice cream, caramel sauce, and chopped pecans for an extra-decadent treat.

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