Ingredients
For the filling:
- 2 Lb. medium Fuji apples, peeled, cored and cut into 1.5″ chunks
- 2 Lb. medium Bosc pears, peeled, cored and cut into 1.5″ chunks
- Juice of 1 lemon
- Zest of 1 lemon
- 1/2 tsp. kosher salt
- 1 tsp. ground cinnamon
- 1/2 tsp. nutmeg
- 1/2 tsp. cayenne pepper (optional)
- 1/4 cup cornstarch
- 1/2 cup Sugar In The Raw (can use white sugar, if preferred)
For the topping:
- 1 cup flour
- 1 cup Sugar In The Raw
- 3/4 cup oats
- 1/2 tsp. salt
- 2 sticks ice cold butter, cut into small cubes
Grill & Cooking Supplies
- Big Green Egg Cast Iron Grilling Skillet
- Big Green Egg Wood Smoking Chunks
- Pro Tip: Apple is the recommended choice for this recipe, but you can use whatever chunks you prefer.
- Big Green Egg SpeediLight Charcoal Starters
- Big Green Egg EGGniter Electric Charcoal Fire Starter
- Big Green Egg EGGspander
- Big Green Egg convEGGtor
- XL convEGGtor
- Large convEGGtor
- Medium convEGGtor
- Small convEGGtor
- Minimax convEGGtor
- Pro Tip: Both the EGGspander and convEGGtor come in more than one size to match whichever Egg you have, so be sure to select the correct ones.
How to make pear and apple crisp on the Big Green Egg
Step 1 Preheat your grill
Set your Egg for indirect cooking at 350°F and put a few wood smoking chunks in the center of your charcoal bed. Once you have lit your Egg and a fire is established, add the EGGspander with the convEGGtor on the bottom.
PRO TIP
Step 2 Prepare the filling
- Toss your apple and pear chunks into a large bowl, top with the lemon juice and zest, then mix to incorporate.
- Next, sprinkle the sugar, cinnamon, nutmeg, salt and cayenne pepper (if using) over the top. Toss to coat evenly.
- Add the cornstarch and toss again until all ingredients are well distributed. Set aside.
Step 3 Make the topping
Start with the cubed butter in a mixing bowl, then add the flour, oats and salt, mashing to break up the butter cubes and combine the ingredients.
PRO TIP
Step 4 Pour everything into a cast iron skillet
First, dump the pear and apple filling into the skillet to create a base for the crisp. After that, cover the filling with the topping, spreading the topping all the way to the edges.
PRO TIP
Step 5 Cook on your egg
Place the skillet on the top rack of the EGGspander to cook for 30 minutes. Rotate the skillet 180 degrees, allowing for another 30 minutes of cooking, or until the crisp is bubbly and lightly browned.
Step 6 Plate and serve
Remove the skillet and let the crisp rest for 10 minutes to cool before serving. Spoon into bowls and add your favorite toppings — whipped cream, ice cream, melted caramel, etc.
