Friday, February 17, 2006

Grilled Stuffed Apples

I was skeptical in trying this recipe because I didn't think a dessert smoked with hickory would taste good. Boy, was I wrong. Who knew that the taste of smoky hickory went so well with apples and cinnamon? And it even tastes great when you combine it with vanilla ice-cream. Make sure you eat them while they are still hot!


  • 3 Apples, cored and hulled
  • 4 TBSP. Brown sugar
  • 4 TBSP. Butter, cubed
  • 1 TBSP. raisins (optional)
  • 6 Graham crackers, finely crushed up in a zip-loc bag
  • 1/4 tsp. Nutmeg
  • 1/2 tsp. Cinnamon
  • 2 large Marshmallows, each one sliced in half
  • 1 cup hickory chips, soaked in water for 30 minutes
Prepare your grill for indirect grilling on medium-high.

In a bowl mix the butter, brown sugar, raisins, graham cracker, nutmeg and cinnamon with a fork or use your fingers until combined and crumbly.

Next, cut a little bit of a slice from the bottom of each apple so that they can stand upright. Core the apple from the top and hull it out, removing all seeds and be careful not to cut through to the bottom or sides.

Stuff each apple with the crumble mixture and top each apple with a slice of marshmallow.

Next, strain your hickory wood chips from the water and put them in a packet made out of aluminum foil. Poke a few holes in the foil and place the packet over the fire.

Next, put the apples on the grill (away from the fire) and grill for 30 to 40 minutes or until tender.

Serve with fresh whipped cream or with a side of vanilla ice-cream.

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