Desserts

Smoked Bacon-Bourbon Apple Crisp

This Smoked Bacon-Bourbon Apple Crisp brings together the best of savory and sweet in a comforting fall dessert. Crispy apples, smoky bacon, a hint of bourbon, and a gingersnap topping make for a rich, flavorful dish. It’s cooked on the grill or smoker for a smoky depth that pairs well with the sweet apples. Top it off with smoked or vanilla ice cream for an extra treat. Perfect for when you’re craving a dessert with a little something extra.

Recipe Notes

Active Prep: 30 minutes
Grill Time: 45 minutes to 1 hour
Yield: Serves 8
Method: Smoke-roasting
Equipment: A 10-inch cast-iron skillet

Ingredients

For the filling

2 strips artisanal bacon, like Nueske’s. Cut crosswise into 1/4-inch slivers
3 pounds crisp, sweet apples like Honeycrisps or Galas
1/3 cup packed light or dark brown sugar, or to taste
1-1/2 tablespoons all-purpose flour
1 teaspoon finely grated lemon zest
1 1/2 teaspoons Sauce Goddess North African Moroccan Twist, or 1 1/2 teaspoons cinnamon
Pinch of salt
3 tablespoons bourbon

For the topping

8 tablespoons (1 stick) unsalted butter, cut into 1/2-inch pieces and placed in the freezer until icy cold
1/2 cup crushed gingersnap cookies or granola
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup light or dark brown sugar
Pinch of salt
Smoked Ice Cream or regular vanilla ice cream, for serving (optional)

Recipe Steps

1: Set up your grill for indirect grilling and preheat to 400°F.

2: Make the filling: Fry the bacon in a 10-inch cast-iron skillet over medium heat, stirring with a slotted spoon, until crisp and golden brown, 4 minutes. Transfer the bacon to a large bowl. Pour off and reserve the bacon fat for another use. Don’t wipe out or wash the skillet.

3: Peel and core the apples and cut them into 1-inch pieces. Add them to the cooked bacon. Stir in the sugar, flour, lemon zest, Spice Goddess Moroccan Twist rub (or cinnamon), and salt. Stir in the bourbon. Taste the mixture for sweetness, adding sugar as needed. Spoon the filling into the skillet.

4: Make the topping: Place the butter, cookie crumbs, flour, white and brown sugars, and salt in a food processor. Grind to a coarse mixture, running the processor in short bursts. Don’t overprocess; the mixture should remain loose and crumbly like sand. Sprinkle the topping over the apples.

5: Place the crisp on the grill or smoker rack away from the heat. Add the wood to the coals and cover the grill. Smoke-roast the crisp until the topping is browned and bubbling, the apples are soft (they should be easy to pierce with a skewer), and the filling is thick, 45 minutes to 1 hour.

6: Serve the crisp hot off the grill or smoker. Extra points for topping it with Smoked Ice Cream.