Smoked Skillet Bourbon Apple Crisp скачать в хорошем качестве

Smoked Skillet Bourbon Apple Crisp

One of my favorite desserts of all time is an apple crisp. A couple years ago I stumbled upon a recipe for a smoked skillet bourbon apple crisp and gave it a try. The first time I made it, I oversmoked it, and even adding ice cream to it didn’t make it taste better. The second time I made it, I used less smoke and removed the wood after about 15 minutes and the results were delicious. This is my 3rd attempt and it was my best one yet. Please remember to:    LIKE this video by giving it a thumbs up    SHARE it with all your friends    COMMENT and share your feedback and suggestions    SUBSCRIBE to my channel for easy access to my future videos    RING the notification bell to be alerted to new content I post THANKS for watching and stopping by the ranch! SMOKED SKILLET APPLE BOURBON CRISP RECIPE (modified from the Traeger Grills Website) FILLING: 3 lb. Apples, Granny Smith or Honey Crisp, Peeled, and Thinly Sliced into Wedges 1/2 cup Brown Sugar, Firmly Packed 1/4 cup Honey or Agave Syrup 2-1/2 Tbsp. Bourbon1 Tbsp. Lemon Juice, Fresh preferably 1-1/2 tsp. Cinnamon, Ground 1 tsp. Vanilla1 pinch Salt TOPPING: 1 cup Brown Sugar, Firmly Packed 1/2 cup Flour 1/2 cup Old-Fashioned Oats 1/4 cup Walnuts 1-1/2 tsp. Cinnamon, Ground 1 stick (8 Tbsp.) Salted Butter, Chilled and Cut into 1/2 Inch Cubes PREPARATION: Generously butter the inside of a well seasoned 12-inch cast iron skillet and set aside. For the Topping: In the bowl of a food processor, combine the brown sugar, flour, oats, walnuts, cinnamon, and butter. Pulse until the mixture is crumbly and still clumpy and set aside. For the Filling: In a large mixing bowl combine the apples, brown sugar, honey, bourbon, lemon juice, cinnamon, vanilla, and salt. Stir gently to combine. Pour the fruit mixture into the buttered skillet. Drop the topping evenly over the fruit. When ready to cook, fire up the smoker and get the temperature to 350° F. Preheat with lid closed for 10 to 15 minutes. Use one small chunk of maple wood (or other mild wood like apple) Smoke the apple crisp for about 60 minutes or until the topping is golden brown and the fruit is hot and bubbling. Let cool for at least 30 minutes. Serve with ice cream if you like.