Sunday, June 10, 2012

Barbecued Apple Crisp




Here is the recipe that is being featured in The Hinton Voice this week.  It is still incredibly surreal seeing my recipes in print!  I absolutely love the first Thursday of every month!  :) 

Now that its quite nice outside in the mornings, I have started reading my paper on the deck with a cup of coffee - it's a few moments of Zen before my crazy day begins. 




[There are several things that mean summer to me - and of course barbecuing is high up on that list.   We embarked on our first barbecue of the year a few weeks ago.  Some may say we are way behind the game… and they would be absolutely correct.

Our only barbecue uses charcoal, which, unlike a propane barbecue, can’t be turned off when you are finished using it - you have to wait for the coals to burn out.  Because the barbecue stays warm long after you’re done cooking, my husband and I are always trying to come up with new things to grill during the barbecue’s downtime (i.e. after dinner).  Last year we grilled a flat of tomatoes that we had intended to be made into a spaghetti sauce.  That would have been great if we didn’t forget about the aforementioned tomatoes until they were charred to a crisp – lesson learned. 

The other night, after the steaks were grilled, my husband threw a couple of apples onto the grill.  He sliced a hole in the top and sprinkled each with cinnamon, olive oil, and a dash of sugar.  They were delicious! 

The next night I was slicing up potatoes to be placed in a foil pack for yet another barbecue when it occurred to me to try apples the same way.  Well one thing lead to another, and the next thing you know, fresh apple crisp was in a neatly wrapped foil pack ready to be throw on the grill.]

Serves 2-3

Ingredients
- ½ cup old-fashioned oats
- 6 tbsp flour
- 3 tbsp packed brown sugar
- ¼ cup granulated sugar
- ¼ tsp cinnamon
- dash of nutmeg
- 2 tbsp butter, plus more for foil
- 3 apples (I used Fiji)
- squeeze of lemon juice

Directions

Combine oats, flour, sugars, cinnamon, and nutmeg.  Cut in butter until mixture is crumbly.  Toss bowl in the fridge while you prepare the apples.

Wash apples and pat dry.  Core and slice apples, then toss them with a squeeze of lemon juice.

Cut two squares of foil (about a foot each) and lightly butter the center of each piece.


Place the apples onto of one of the foil pieces and then sprinkle with the crumble mixture.


Place the top piece of foil (butter side down) on the package and crimp the edges inwards (about a cm) one at a time until the package is well sealed. I usually do about three crimps per side to make sure it’s sealed really well.   Wrap the entire package in another layer of tinfoil - this will help prevent burning around the edges.  


Place the foil pack on the grill (pre-heated to a medium heat – about 350 degrees) for about 20 minutes.


Let cool a minute or two before opening, as the contents will be very hot. 


Serve with a scoop of vanilla ice cream and a dash of cinnamon.


- Nutritional Info (1/3 recipe) -

Calories - 342   Fat - 9    Carbs – 66     Protein - 4   Fibre – 6



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14 comments:

  1. Definitely doing this next time we have a BBQ! x

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    Replies
    1. That's great! Be sure to let me know what you think :)

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  2. This is a great campfire recipe ...I am going to try it out.

    Thanks

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  3. Would this work the same way in the oven?

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  4. Going camping next weekend. I'm trying this! Thank you

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  5. Replies
    1. This is one of my husband's favourite recipes!

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  6. sschutte13 how did it work over the campfire?? We are camping next weekend and I was thinking of making it?

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  7. Do you think you can just put the foil in the fire and get the same outcome? and if so, how long would you leave it in there? (sorry, going camping for the first time and not sure how all this works lol)

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  8. I use 8x8 glass dish in microwave ,Highpower for 10 to 12 minutes

    ReplyDelete

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