Smoky Apple Crisp

6-8

Crumble:
1 1/2 cup rolled oats

1 cup flour

1 teaspoon cinnamon

1/2 cup brown sugar

1/2 teaspoon salt, kosher

1 1/2 sticks (plus 2 tablespoons) butter, unsalted, chilled

1 teaspoon vanilla extract

Apples:
1/2 cup granulated sugar

2 tablespoons corn starch

1 teaspoon cinnamon

2 pounds Granny Smith apples

1 teaspoon lemon juice

1. Combine oats, flour, cinnamon, brown sugar and salt in a bowl or food processor.
2. Cut chilled 1 1/2 sticks butter into tablespoon sized squares.
3. Add butter to dry mix and cut together with a pastry cutter, using fingers, or pulse in food processor until combined. Crumble should have the texture of wet sand.
4. Fold in vanilla extract. Can be made a day ahead of time and refrigerated.
5. Set the Cuisinart pellet grill to 325°F.
6. In a large bowl add sugar, corn starch and cinnamon and combine.
7. Peel and core apples making sure to remove all seeds.
8. Cut apples into 1/4-inch slices.
9. Add to sugar mixture and completely coat apples.
10. Add lemon juice and incorporate.
11. Butter inside of Cuisinart 10-inch Cast Iron Griddle Pan or high temperature safe baking dish with remaining 2 tablespoons butter.
12. Add apple mixture to cast iron pan and spread evenly.
13. Coat completely with crumble.
14. Place in Cuisinart pellet grill and bake for 30-45 minutes. Crust should be brown and set with liquid bubbling on sides.
15. Top with iced cream or whipped cream to take this scrumptious dessert to the next level.