Smoked Apple Crisp Recipe (2024)

Delicious apple crisp in your smoker? You bet! In the smoker, this crisp picks up some subtle extra flavors that pair wonderfully with the apples. Caramel-y, apply, smoky, a little salty and so satisfying. A super-simple yet super-flavorful dish that is perfect for fall or any time of year.

The crispy, golden-brown topping contrasts perfectly with the sweet and juicy apples. Served warm or cold, with a scoop of vanilla ice cream or a dollop of whipped cream, apple crisp is a comforting and satisfying dessert sure to please any apple lover.

If you are already firing up your smoker, there's no reason not to make your dessert in there too! It's fall (or early winter) -- apple season -- and you're outside as the leaves fall with the smell of wood smoke in the air.

Apple crisp has always had a special place around here. Much simpler than apple pie because the crumble topping comes together in one quick step. You can go from start to finish in around an hour, which makes for a great for last-minute dessert for family or guests. You can even make individual portions by using mini cast iron skillets.

Table of Contents hide

1The Ingredients

3How to Make Apple Crisp in the Smoker

4Tips for Success

5More Delicious Recipes

6Smoked Apple Crisp Recipe

The Ingredients

Crisp Topping - Flour, oats, brown sugar, butter, cinnamon and salt. You can add also chopped pecans if you prefer.
Apple Filling - Apples, sugar, corn starch, salt, lemon zest, cinnamon, vanilla and bourbon (optional)

Jump to the recipe card for quantities.

The best apples for a crisp are firm and crisp varieties with a little tartness, such as Granny Smith, Honeycrisp, and Pink Lady. Avoid soft or mealy apples, such as Red or Golden Delicious, as they will not hold up well when baked. It's fun to experiment with multiple varieties in the same crisp.

Tools & Equipment Used

Smoker - A smoker, grill, or even your oven will work great for the recipe.
Cast iron skillet - Using a cast iron skillet makes for easy cleanup when cooking inside the smoker, which can leave a residue on the pan. Either a 10 or 12" pan will work great. The smaller pan will have a higher fill. You can also make individual portions by using multiple smaller 6" skillets. The cook time will likely be a little shorter.
Apple corer & peeler - If you peel and core apples more than once a year, one of these tools saves so much time during apple prep and gives perfect results. In about 5 seconds, it will peel, slice and core your apples while you simply turn the hand crank. It is available in a counter suction mount or a clamp mount version.
Probe Thermometer - Checking the temperature of the apples is the best way to know exactly when they're cooked.

How to Make Apple Crisp in the Smoker

Here's how to make a delicious apple crisp outside in your smoker.

Preheat your smoker to 375° F. If it's a pellet smoker, use apple wood pellets. If you are using a charcoal smoker, you can add some apple wood chips, or just let the charcoal add some flavor to the crisp.

2. Make the Filling

Combine all the filling ingredients in a large bowl.

Tip: Don't skip the cornstarch. It will help thicken the water that comes out of the apples as they cook.

3. Make the Topping

Combine all of the topping ingredients to a bowl, except the butter. Fully combine with a fork, then add the cubed better. Use the fork, a pastry cutter or your fingers (my preferred tool) to cut the butter into the flour until it is in pea-size chunks.

4. Assemble

Grease a 10 or 12-inch cast iron skillet. Arrange the apples, and evenly distribute the topping.

5. Smoke the Crisp

Place the crisp in the smoker away from the direct heat. Bake until the top is golden and the interior reaches between 150° F and 160° F (check with a probe thermometer) for optimal texture.

Depending on where it is in your smoker, it might cook quicker or slower. I prefer not to turn the apples to apple sauce with overcooking. While it still tastes delicious, some crunchy texture is great. And the contrast of the smoky apple crisp with refreshing ice cream or whipped cream is just perfect.

Let it cool for 5 to 10 minutes before serving.

Tips for Success

Evenly slice the apples for even cooking.
If the top is brown before the filling is cooked through, simply loosely cover with aluminum foil so the filling can cook without burning the top.

More Delicious Recipes

Smoked Bacon-Wrapped Pork Tenderloin with Maple-Bourbon Glaze
Apple Crisp Ice Cream
Smoky Apple Mezcal Old Fashioned
Individual Peach Crisps

Did you make this recipe?I'd love to know how it turned out!
Please leave a note and a star rating in the comments section below, or tag me@saltpepperskilletonInstagram.