Quick Recipe Version (TL;DR)
Quick Ingredients
- Apples: 2 1/2 lb (about 6 medium), peeled, cored, sliced 1/2-inch thick
- Light brown sugar: 1/3 cup (67 g), packed
- Granulated sugar: 2 tbsp (25 g)
- Cinnamon: 1 1/2 tsp
- Kosher salt: 1/2 tsp, divided
- Lemon juice: 1 tbsp
- Cornstarch: 1 tbsp
- Unsalted butter: 8 tbsp (113 g), cold, cubed
- Old-fashioned rolled oats: 1 cup (90 g)
- All-purpose flour: 3/4 cup (95 g)
- Optional pecans or walnuts: 1/2 cup (55 g), chopped
- Vanilla ice cream: for serving
Do This
- 1) Preheat smoker to 225°F. Set up for indirect heat; add mild wood (apple, pecan, or cherry).
- 2) Toss apples with brown sugar, granulated sugar, cinnamon, 1/4 tsp salt, lemon juice, and cornstarch in a 10-inch cast-iron skillet.
- 3) Cover skillet tightly with foil; smoke 50 minutes until apples are tender and juices are bubbling.
- 4) Meanwhile, make crumble: mix oats, flour, remaining 1/4 tsp salt, and chopped nuts (optional), then cut in cold butter until clumpy.
- 5) Remove foil, stir apples once, and sprinkle crumble evenly on top.
- 6) Smoke uncovered 30 minutes until topping is deep golden and apples are jammy.
- 7) Rest 10 minutes; serve warm with vanilla ice cream.
Why You’ll Love This Recipe
- Real smoke flavor, not overpowering: A gentle kiss of smoke makes the apples taste deeper and more caramel-like.
- Perfect contrast: Jammy cinnamon apples underneath a buttery oat crumble that toasts beautifully in the smoker.
- One-skillet dessert: Mix, smoke, and serve straight from the cast iron.
- Made for sharing: Warm crumble plus melting vanilla ice cream is a guaranteed crowd-pleaser.
Grocery List
- Produce: 2 1/2 lb apples (Granny Smith and/or Honeycrisp), 1 lemon
- Dairy: unsalted butter, vanilla ice cream
- Pantry: light brown sugar, granulated sugar, ground cinnamon, kosher salt, cornstarch, old-fashioned rolled oats, all-purpose flour, optional pecans or walnuts, wood chunks/pellets (apple/pecan/cherry)
Full Ingredients
Apple Filling
- Apples: 2 1/2 lb (about 6 medium), peeled, cored, sliced 1/2-inch thick (a mix of Granny Smith and Honeycrisp is ideal)
- Light brown sugar: 1/3 cup (67 g), packed
- Granulated sugar: 2 tbsp (25 g)
- Ground cinnamon: 1 1/2 tsp
- Kosher salt: 1/4 tsp
- Lemon juice: 1 tbsp
- Cornstarch: 1 tbsp
Buttery Oat Crumble Topping
- Old-fashioned rolled oats: 1 cup (90 g)
- All-purpose flour: 3/4 cup (95 g)
- Light brown sugar: 1/3 cup (67 g), packed
- Ground cinnamon: 1/2 tsp
- Kosher salt: 1/4 tsp
- Unsalted butter: 8 tbsp (113 g), cold, cut into 1/2-inch cubes
- Optional nuts: 1/2 cup (55 g) pecans or walnuts, chopped
For Serving
- Vanilla ice cream: 6 scoops
Step-by-Step Instructions
Step 1: Preheat the smoker and prep your skillet
Preheat your smoker to 225°F using indirect heat. Add a mild, sweet wood like apple, pecan, or cherry (stronger woods can easily overpower dessert).
Set a 10-inch cast-iron skillet nearby. No need to pre-grease it; the apples will release juices and the topping has plenty of butter.
Step 2: Slice and season the apples
Peel, core, and slice the apples into 1/2-inch-thick slices (this thickness helps them turn soft and jammy without disappearing).
Add the apples to the cast-iron skillet and toss with 1/3 cup (67 g) brown sugar, 2 tbsp (25 g) granulated sugar, 1 1/2 tsp cinnamon, 1/4 tsp kosher salt, 1 tbsp lemon juice, and 1 tbsp cornstarch. Stir until the apples look glossy and evenly coated.
Step 3: Smoke the apples until tender and syrupy
Cover the skillet tightly with heavy-duty foil. Place it in the smoker and cook at 225°F for 50 minutes.
When ready, the apples should be tender when pierced and there should be bubbling, cinnamon-scented juices in the bottom of the skillet (this is what turns jammy as it finishes).
Step 4: Make the crumble topping (cold butter = best crunch)
While the apples smoke, make the topping in a medium bowl. Combine 1 cup (90 g) oats, 3/4 cup (95 g) flour, 1/3 cup (67 g) brown sugar, 1/2 tsp cinnamon, and 1/4 tsp kosher salt. If using, stir in 1/2 cup (55 g) chopped pecans or walnuts.
Add the cold cubed butter (8 tbsp / 113 g). Using your fingertips, a pastry cutter, or two forks, work the butter into the dry ingredients until you have a mix of pea-sized pieces and larger clumps. (Those clumps become the best crunchy bits.)
Step 5: Top the apples and return to the smoker
Carefully remove the foil (watch for steam). Give the apples a quick stir to redistribute the syrup, then level them out.
Sprinkle the crumble evenly over the apples, covering the surface all the way to the edges. Do not pack it down; a looser layer toasts better and lets smoke circulate.
Step 6: Smoke uncovered until the topping is toasted and the filling is jammy
Return the uncovered skillet to the smoker and cook at 225°F for 30 minutes, or until the topping is deep golden brown and the filling is bubbling around the edges.
If you want extra browning on top and your smoker runs cool, you can increase to 250°F for the last 10 minutes.
Step 7: Rest, then serve warm with vanilla ice cream
Remove the skillet and let the crumble rest for 10 minutes. This short rest helps the filling thicken so it scoops more cleanly.
Spoon into bowls while still warm and top each serving with vanilla ice cream. The ice cream will melt into the smoky cinnamon-apple syrup in the best way.
Pro Tips
- Choose the right smoke: Stick with apple, cherry, or pecan. Avoid mesquite; it can taste bitter with fruit desserts.
- Keep the butter cold: Cold butter creates a topping that bakes up crisp and craggy instead of sandy.
- Foil first, then uncover: Covering the apples for the first stage helps them soften and turn jammy before the topping goes on.
- Use a mix of apples: Granny Smith brings structure and tang; Honeycrisp brings sweetness and aroma.
- Mind cast-iron heat retention: The skillet stays hot for a while; the crumble will continue to thicken as it rests.
Variations
- Bourbon-smoked apple crumble: Add 1 tbsp bourbon to the apple mixture with the lemon juice.
- Maple pecan topping: Replace the brown sugar in the topping with 1/4 cup (60 ml) maple syrup and increase flour to 1 cup (125 g) to keep it crumbly.
- Gluten-free: Use a 1:1 gluten-free all-purpose flour blend in the topping and certified gluten-free oats.
Storage & Make-Ahead
To store: Cool completely, then cover the skillet (or transfer to an airtight container). Refrigerate for up to 4 days.
To reheat: Warm in a 350°F oven for 15–20 minutes until hot and bubbling. (Microwaving works in a pinch, but the topping will soften.)
Make-ahead option: Mix the crumble topping up to 3 days ahead and refrigerate it. You can also prep the apples (peeled/sliced) up to 12 hours ahead; toss with 1 tbsp lemon juice and refrigerate, then add sugars/spices/cornstarch right before smoking.
Nutrition (per serving)
Approximate, per 1/6 of the crumble (not including ice cream): 430 calories, 18 g fat, 67 g carbs, 6 g protein, 8 g fiber, 38 g sugar, 260 mg sodium.
