Grilled Apples Recipe
Who would have thought that grilled apples could be so versatile? This juicy, fall-inspired delicacy makes a great dessert on its own, a flavor-packed filling for cobblers, and a decadent topping for ice cream.
When the rumblings of fall are in the air, and kids are going back to school, you know it’s time for apples to come into season. I love seeing the beautiful colors and varieties at the farmers’ market.
I did not know there are over 7,000 types; some are best for eating raw, others for pies, and yet others are great for sauces and canning. Besides, we’re breaking out the grill this weekend for a family get-together, so you know I’ve got to try grilling them. That leads to the question…
The Best Apples for Grilling
Not all apples were created equal. You’ll want one that stays firm and has your preferred flavor profile. The commonly available varieties that are best for grilling are Granny Smith (tart and sturdy), Honeycrisp (sweet enough to caramelize beautifully for desserts), Fuji (less tart than Granny Smiths), and Pink Lady (sweet, tart, and perfect for forming excellent grill marks). Those are my choices, but if you have another favorite, put it in the comments, please.
How to Grill Apples
- Wash and slice apples into the desired shape, and keep them in lemon water while preparing the rest of the ingredients and heating the grill.
- Brush them with melted butter, grill them, then sprinkle them with cinnamon sugar while still hot.
Recipe Notes
- Feel free to experiment with other spice blends (pumpkin pie, gingerbread, etc.), add extra brown sugar, or leave out the sugar for a whole plant-based treat.
- Omit the sugar and make them savory with rosemary, sage, and thyme, and then pair them with grilled onions over pork chops.
- Core the apples, leaving them whole, and brush the inside with butter and sprinkle in the spices. Place them on the grates and grill until tender. It will take more time than it does to grill the slices.
Make-Ahead and Leftover Makeovers
Grill the apples a day or two ahead, and allow them to cool. Store them in the fridge for 3-5 days. You can also freeze cooked apples for up to six months.
Add a few slices to a grilled cheese sandwich for apple pie vibes. While cheddar is fantastic, Brie and Gruyère are incredible.
More Ways to Use Grilled Apples
Fresh from the grill, we serve them warm over vanilla ice cream. But they also go great diced up over our morning oatmeal, a slice of pound cake, and in an apple crumble.
If you leave out the brown sugar and spices, they make a sweet, savory compote for pork, chicken, and turkey or add a German touch to fried cabbage.
More Incredible Apple Recipes to Try
By Imma
Grilled Apples
Ingredients
- 1 cup (236ml) water
- ¼ cup (60ml) lemon juice
- 4 firm apples (crisp varieties like Granny Smith and Honeycrisp work well)
- 2 tablespoons (28g) melted butter (or a neutral-flavored oil)
- 2 tablespoons (25g) packed brown sugar (optional)
- 1 teaspoon (3g) ground cinnamon (optional)
- ½ teaspoon (1-2g) allspice (optional)
- ½ teaspoon (3g) salt
Instructions
- Clean the grill thoroughly and oil the grates to prevent sticking. Dip a folded paper towel into cooking oil and rub it along the grates with grill tongs. Then preheat it to medium-high heat or around 375-400°F (190-205℃). If using charcoal, make sure the coals are evenly lit and glowing.
- Mix the water and lemon juice (to keep the cut apples from turning brown) in a large bowl and set aside while prepping the apples.
- Wash the apples, removing stickers and the stems, and core them. Cut them into thick slices or wedges. Or, if using small apples, cut them in half lengthwise.
- Place the sliced apples in the lemon-water mixture and mix well. If the apples float, you can keep them submerged with a heavy plate.
- Melt the butter and set it aside.
- Take the apple slices out of the lemon water, shake off excess liquid, and pat them dry. Then brush them with the melted butter. If doing a savory version, sprinkle them with a little salt.
- Arrange the apple slices on the grill grates, and grill them for 2-3 minutes per side or until they have gorgeous grill marks. They should soften slightly but still be firm. Place them on a serving platter or individual plates.
- Optionally, mix the brown sugar with the cinnamon, allspice, and salt in a small bowl (adjust amounts to taste). Set it aside.
- If using the sugar and spices, sprinkle them with the cinnamon sugar on both sides until evenly coated, and serve them warm with ice cream.
Tips & Notes:
- Slice the apples fairly thick (½-¾ inch) to keep them from getting too soft before the nice grill marks appear.
- Apples cook fast on the grill, so keep an eye on them.
- If you prefer sweeter apples, increase the amount of brown sugar or use sweeter apples like Fuji and Honeycrisp.
- Please keep in mind that the nutritional information is a rough estimate and can vary enormously based on the ingredients used in the recipe.
OMG, these are definitely going on our grill this weekend. Cinnamon apples are one of my many favorites.