Twin Eagles Partner Chef David Olson’s Applewood-Smoked Stuffed Apples
The perfect complement to a summer dinner outdoors with the family? A decadent, delicious seasonal grilled dessert, of course! Twin Eagles Partner Chef David Olson’s applewood-smoked, apple crisp-stuffed Granny Smith apples with vanilla bean ice cream and homemade caramel sauce will be your next go-to treat. Granny Smith apples, cored and loaded to the brim with the most scrumptious homemade filling, baked in his Twin Eagles Pellet Grill at 350ºF until the apples are plump and fork-tender. Plated warm and topped with ice cream, a drizzle of caramel, salted pecans and leaves of chocolate mint. An awesome treat to finish a beautiful summer evening. Get the recipe below and watch Chef David’s tutorial here!
6 Granny Smith apples
2 cups finely diced Granny Smith apples
2 tbsp unsalted butter, cold
2 tbsp brown sugar
1/2 oz bourbon
1/2 tsp cinnamon
Caramel sauce, to garnish
Fresh leaves of mint, to garnish
1/2 cup all-purpose flour
1/2 cup old fashioned rolled oats
1/2 cup salted and toasted pecans, finely chopped, plus additional for garnish
1 tsp cinnamon
1/4 cup white sugar
1/4 cup brown sugar
1 pinch kosher salt
1/2 cup unsalted butter
Preheat pellet grill to 400ºF. Meanwhile, core and hollow apples. In a medium-sized cast iron skillet sauté diced apples, butter, bourbon, brown sugar and cinnamon, until the apples are caramelized and tender. Set aside to cool. Prepare topping by combining all dry ingredients with butter until mixture holds together. Crumble by hand and set aside. Pour caramel sauce into bottom of cored apple. Fill with 2-3 tablespoons of apple sauté. Fill to brim with homemade crumble. Bake in grill over indirect heat for 15-20 minutes, or until the apple is cooked through and fork tender, and the crumble is golden in color.
Serve apples warm with a scoop of vanilla ice cream for each apple, drizzle with caramel sauce and garnish with fresh mint.