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Smoked Whiskey Apple Crisp

When my wife and kids went to an apple orchard and came home with lots of apples, I had to figure out how to use them in a recipe. So I decided to make a Smoked Whiskey Apple Crisp. This is a delicious desert that can easily be made ahead of time and thrown on the smoker as everything else cooks. Add a scoop of vanilla ice cream on top for the ultimate smoked desert.


For the Filling

3 pounds apples, peeled, cored, and sliced

2-3 tablespoons of whiskey (or lemon juice)

1 tablespoon pure vanilla extract

1/4 cup of flour

1 tablespoon ground cinnamon

1/2 cup brown sugar

Preheat your smoker to 350F. Grease a 12” cast iron skillet (or pie pan) with butter and set aside. Peel, core, and slice the apples. Mix with the other filling ingredients.

For the Topping

1 1/2 cups old-fashioned oats

1 cup flour 1 cup brown sugar

1 tablespoon ground cinnamon

1 tablespoon pure vanilla extract

1 cup salted butter, softened

1-2 tablespoons of whiskey (optional)

To make the topping, whisk the oats, flour, sugar, and cinnamon in a large bowl. In a small bowl, stir the butter, whiskey, and vanilla until combined. Add the butter mixture to the dry ingredients and mix by hand or with a hand mixer until fully combined and crumbles form. Pour the apple mixture evenly into your prepared skillet.

Crumble the topping evenly over the filling, making sure to get all the way to the edges. There’s no wrong way to do this, as long as you drop the pieces gently so as not to press it into the filling. Smoke for 45-50 minutes, or until the filling bubbles throughout and the topping begins to turn a deep golden brown.

Let cool at least 30 minutes before serving, ideally with some vanilla ice cream or fresh whipped cream! Enjoy!

To watch me prepare this reciple simply watch my video below.


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