Grilled Apple Crisp

Grilled Apple Crisp

The first time I tasted this old-fashioned apple crisp, I couldn’t believe it was made on the grill. Topped with a scoop of ice cream, the warm heartwarming dessert will earn you rave reviews.

Perfect for camping or tailgating, a grilled apple crisp in a foil pack is a deliciously simple and portable version of the classic. I want to love camping.  I really do. I love the idea of settling in around a blazing fire, toasting a couple of marshmallows on the perfect stick until gooey and charred. Coffee in a metal pot. Fried eggs in a cast iron skillet nestled into the coals. Sounds perfect! 

That is until the reality of it all kicks in. The  hot suffocating tent in the morning. Showers and toilets (or the lack thereof).  And don’t even get me started on  wildlife, specially things that are creepy crawly.

This Grilled Apple Crisp recipe is great for  camping aficionados and non capers.  And with the fall rolling around, it would also make a great sweet alternative for your tailgate. If you’re a little more adventurous than me, mix up the oat topping in advance, grab a few apples and some foil and pack it for your next excursion. But trust me, this homey dessert tastes just as good sitting comfortably at my kitchen table. Or if I’m feeling particularly outdoorsy, my picnic table. Enjoy!

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Here’s a recipe for Grilled Apple Crisp

Ingredients

10 cups thinly sliced peeled tart apples (about 8 medium)
1 cup old-fashioned oats
1 cup packed brown sugar
1/4 cup all-purpose flour
3 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 cup cold butter, cubed
Vanilla ice cream, optional

Directions

1. Place the apple slices on a double thickness of heavy-duty foil (about 24×12 in.). In a small bowl, combine the oats, brown sugar, flour, cinnamon, nutmeg and cloves; cut in butter until mixture is crumbly. Sprinkle over apples.
2. Fold foil around apple mixture and seal tightly. Grill, covered, over medium heat for 20-25 minutes or until apples are tender. Open foil carefully to allow steam to escape. Serve warm with ice cream if desired.

Nutrition Facts

1 cup: 381 calories, 9g fat (5g saturated fat), 20mg cholesterol, 92mg sodium, 77g carbohydrate (58g sugars, 6g fiber), 3g protein.

 

 

Grilled Apple Crisp
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Grilled Apple Crisp
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Ingredients
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Mango Crepes With Mango Sauce

Mango Crepes With Mango Sauce

Mango Crepes With Mango Sauce
Whenever we visit the Philippines my husband always makes time to stop at the Manila Hotel for a plate or two of their yummy Mango Crepes.  These delicate crepes are filled with fresh mangoes and mango sauce, then topped with a scoop of ice cream for extra yum!
Since my husband somehow managed to secure a mango supply for the whole season I decided to try and make him one of his favorite desserts.
This recipe involves making mango sauce, it’s used as a filling as well as a topping for the crepes.  I served it with vanilla ice cream topped with the same sauce.
I used my favorite instant pancake mix, Kodiak Cakes Flapjack & Waffle mix, to make the crepes.
The box directions called for 1 cup of mix & 1 cup water, I added and extra 1/4 cup of water and blended everything in the blender to get a smooth thin batter.  Poor batter into a heated frying pan, and cook both sides until they are golden brown.  Pancakes cook fast so be sure to keep a close eye on them.  You can use your favorite pancake or crepe recipe or mix to make the crepes.
The mango sauce is great on ice cream and even scones, they make great gifts too!
Mango Sauce – makes about 1 quart
Ingredients:
2 cups diced fresh mangoes – approximately 2 medium sized mangoes
4 cups sugar
1  tbls. lemon juice
Mango Crepes With Mango Sauce
Directions:
1.  Combine mango and sugar in heavy saucepan.  Mix well.
2.  Cook over medium low heat stirring occasionally to keep bottom from scorching.  Bring to a gentle boil, it will look milky like the picture but will start to get translucent as it starts to boil.
Lower heat and let simmer for 45 minutes to an hour.  (It will be frothy and start to evaporate.  Stir to keep it from burning, don’t stir in sugar that forms on the sides.)  Let it simmer until it’s been reduced to almost half. Don’t over boil, it will crystalize and get hard.
3.   When it’s translucent remove from heat and stir in lemon juice.
Mango sauce can be stored in a jar in the fridge for about 3 – 4 months.
Mango Crepes
Ingredients:
1 Instant Pancake or crepe mix
1 Fresh mango peeled and slice mango into thin slices
Mango sauce
Vanilla Ice Cream
Directions:
Mix pancake or crepe mix according to box directions.  If using pancake mix add an extra 1/4 cup water.  Use a blender to get a thin smooth batter.
Make pancakes according to box directions.  Pancakes should be thin.  If batter is too thick add more water and re-blend.
Place crepe on serving dish.
Arrange 2-3 slices of fresh mango on 1/2 of crepe.
Add 2 Tbls. of mango sauce over fresh mango slices.
Fold crepe in half over the mango.
Add a scoop of vanilla ice cream and spoon more sauce over the crepe and ice cream.
Garnish with more fresh mango slices and mint leaf if desired.
Serve immediately.
Sauce should be made ahead of time so it’s given a chance to cool.  You can make crepes in advance and keep covered with a damp cloth.  Put the filling in when ready to serve.
Mango Crepes With Mango Sauce
Print Recipe
Servings Prep Time
6 Crepes 15 Minutes
Cook Time Passive Time
1 Hour 1 Hour
Servings Prep Time
6 Crepes 15 Minutes
Cook Time Passive Time
1 Hour 1 Hour
Mango Crepes With Mango Sauce
Print Recipe
Servings Prep Time
6 Crepes 15 Minutes
Cook Time Passive Time
1 Hour 1 Hour
Servings Prep Time
6 Crepes 15 Minutes
Cook Time Passive Time
1 Hour 1 Hour
Ingredients
Servings: Crepes
Instructions
Mango Sauce
  1. Combine mango and sugar in heavy saucepan. Mix well.
  2. Cook over medium low heat stirring occasionally to keep bottom from scorching. Bring to a gentle boil, it will look milky like the picture but will start to get translucent as it starts to boil. Lower heat and let simmer for 45 minutes to an hour. (It will be frothy and start to evaporate. Stir to keep it from burning, don't stir in sugar that forms on the sides.) Let it simmer until it's been reduced to almost half. Don't over boil, it will crystalize and get hard.
  3. When it's translucent remove from heat and stir in lemon juice.
  4. Mango sauce can be stored in a jar in the fridge for about 3 - 4 months. Makes 1 Quart
Crepes
  1. Mix pancake or crepe mix according to box directions. If using pancake mix add an extra 1/4 cup water. Use a blender to get a thin smooth batter.
  2. Make pancakes according to box directions. Pancakes should be thin. If batter is too thick add more water and re-blend.
  3. Place crepe on serving dish.
  4. Arrange 2-3 slices of fresh mango on 1/2 of crepe.
  5. Add 2 Tbls. of mango sauce over fresh mango slices.
  6. Fold crepe in half over the mango.
  7. Add a scoop of vanilla ice cream and spoon more sauce over the crepe and ice cream.
  8. Garnish with more fresh mango slices and mint leaf if desired.
  9. Serve immediately.
Recipe Notes

Sauce should be made ahead of time so it's given a chance to cool.  You can make crepes in advance and keep covered with a damp cloth.  Put the filling in when ready to serve.

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