‘Sinnamon Crisp’ Wicked Smoked Apple Crisp
When summer gives way to autumn, this cinnamon crisp apple dish is one of the first desserts I make for my family. It’s easy to put together, and the results are mind-blowing.
‘Sinnamon Crisp’ Wicked Smoked Apple Crisp
Montana Knife Company
8
20 minutes
45 minutes
300
American
Dessert
This recipe comes to us from Casey Bard, CEO of Tacticalories Seasoning Co. and longtime collaborator and friend of Montana Knife Company.
When summer gives way to autumn, this cinnamon crisp apple dish is one of the first desserts I make for my family. It’s easy to put together, and the results are mind-blowing.
After one bite of this classic fall treat, you’ll look for any excuse to indulge in dessert. That’s why I call it the sinnamon crisp — because it’s sinfully good.
Ingredients
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8 Granny Smith apples (can substitute Cortland, Empire, Honey Crisp, etc.)
4 Tbsp. unsalted butter
1/2 cup brown sugar
1 Tbsp. Tacticalories Sinnamon Crisp apple pie seasoning
2–3 Tbsp. whiskey or bourbon
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1 1/2 cups old-fashioned oats
2 Tbsp. all-purpose flour
5 Tbsp. unsalted butter (cold, cut into 5 squares)
1 Tbsp. Tacticalories Sinnamon Crisp apple pie seasoning
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10″ cast iron pan
Large and medium mixing bowls
Sharp knife
Directions
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Preheat your oven or pellet grill to 450°.
Peel, core, and cut the apples into slices about 1/3″–1/2″ thick. Add them to a large mixing bowl along with the brown sugar and 1 tablespoon Sinnamon Crisp seasoning. Mix well so the apples are evenly coated.
Add 2–3 tablespoons of bourbon or whiskey. Mix well.
Preheat the cast iron pan over the grill or in the oven. Add 4 tablespoons of butter and allow it to melt completely.
Add the apple mixture and let cook for 10 minutes.
While the apples cook, make the topping. In a medium bowl, mix the oats, flour, cold butter squares, brown sugar, and 1 tablespoon of Sinnamon Crisp seasoning until combined and crumbly. Some lumps of butter are fine.
Spread the oat topping evenly over the cooked apples in the pan. Return the pan to the grill or oven for 35–40 minutes until the apples are fork-tender, the filling bubbles, and the mixture begins to darken.
Let the crisp rest for 5–10 minutes before serving. Top with a scoop of vanilla ice cream and an extra sprinkle of Sinnamon Crisp seasoning for a wicked little bonus.
