Has anyone ever tried smoking an apple or pear crisp?

Discussion in 'Fruit, Nuts & Vegetables' started by daddyzaring, May 2, 2010.

  1. daddyzaring

    daddyzaring Smoking Fanatic

    I was thinking of making a pear or apple crisp, and smoking it with a fruit and/or nut wood like pecan, peach, apricot, with maybe a little sassifrass and or sugar maple. Anyone have any tips for doing this?
  2. justpassingthru

    justpassingthru Smoking Fanatic OTBS Member

    I just made an apple crisp today, ran out of room in the smokers so it ended up in the oven, you pretty much have it covered, just use a low sided disposable aluminum pan, it will probably take longer (4 hours + @ 250° is what I was thinking) than in an oven so just plan ahead for that.

  3. bbally

    bbally Master of the Pit OTBS Member

    I find it best to use the weber for smoke baking. I place a pizza stone in my weber on the off fire side of the grill. I also place the smoke wood on the offside closer to the fire to get a decent amount of smoke created very fast. And use an oven stem thermometer through the vent holes to keep the temperature monitored during baking. I generally don't have to cook it longer as I just run my weber up to over temperatures.
  4. walle

    walle Smoking Fanatic OTBS Member

    I know BBQ E did some great looking deserts, and I'm sure Cowgirl has. Might want to search their posts.
  5. rbranstner

    rbranstner Smoking Guru OTBS Member

    I have never made a dessert but I know people do it. Go for it. My moto now is "If you can make it in the oven you can make it better on your smoker" if you can get it up to the temps you need that is.
  6. ddave

    ddave Master of the Pit OTBS Member SMF Premier Member

  7. bearcarver

    bearcarver Smoking Guru OTBS Member

    LOL----If it can be done, and tastes good, Cowgirl probably has done it !

    She amazes me with here smoked goodies!

    Her site is one of the first places I look, when I'm thinking about trying something new.

  8. rbranstner

    rbranstner Smoking Guru OTBS Member

    Yep she sure does have a good site.
  9. bearcarver

    bearcarver Smoking Guru OTBS Member

    Hey RB,
    Allow me to be the first to congratulate you on your 2000th post ![​IMG]

  10. rbranstner

    rbranstner Smoking Guru OTBS Member

    Hey thanks
  11. bearcarver

    bearcarver Smoking Guru OTBS Member

    You are very welcome,

    I saved this post for you. [​IMG][​IMG]

  12. bbally

    bbally Master of the Pit OTBS Member

    Bearcarver hit 1000 that is a lot of smack talk[​IMG]
  13. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks a lot buddy![​IMG]

  14. greechneb

    greechneb Fire Starter

    This turned out great for me (Didn't use pears, just stuck with raspberries.)


    Source: Adapted from BBQ USA by Steven Raichlen (Workman
    Publishing, 2003)
    Method: Indirect grilling
    Serves: 6-8

    2 pints fresh raspberries, picked over
    1 large ripe pear (Asian or Bartlett), peeled, cored, and diced
    2 tablespoons freshly squeezed lemon juice
    3⁄4 cup all-purpose flour
    1⁄2 cup granulated sugar
    1 teaspoon grated lemon zest
    2 tablespoons freshly squeezed lemon juice
    1/2 cup coarsely crumbled biscotti or gingersnap cookie crumbs
    1⁄2 cup firmly packed brown sugar
    6 tablespoons (3⁄4 stick) cold unsalted butter, cut into 1-inch pieces
    Pinch of salt
    Vanilla ice cream (optional), for serving

    You’ll also need:

    One 8-by-10-inch aluminum disposable foil pan; cooking oil spray;
    1 cup wood chips or chunks (preferably apple), soaked for 1 hour in water to cover, then drained

    Pick through the raspberries, removing any stems, leaves, or bruised berries.
    Place the berries and the diced pear in a large nonreactive mixing bowl. Drizzle with the lemon juice and stir gently. Add 1/4 cup of the flour and the granulated sugar, and the lemon zest and gently toss to mix.

    Lightly spray the aluminum foil pan with cooking spray. Spoon the raspberry-pear mixture into the aluminum foil pan. Place the biscotti crumbs, brown sugar, and the remaining 1/2 cup of flour in a food processor fitted with the metal blade and process until a coarse powder forms. Add the butter and salt, then pulse until the mixture is coarse and crumbly. Spoon the topping over the filling.

    Set up the grill for indirect grilling and preheat to medium-high. If using a gas grill, place all of the wood chips or chunks in the smoker box or in a smoker pouch and run the grill on high until you see smoke, then reduce the heat to medium-high. If using a charcoal grill, preheat it to medium-high, then toss all of the wood chips or chunks on the coals.

    When ready to cook, place the pan with the filling in the center of the hot grate, away from the heat, and cover the grill. Cook the crumble until the filling is bubbling and the topping is browned, about 40 minutes. Serve the crumble hot or warm, ideally with vanilla ice cream.

    Variation: For an outrageously delicious twist on this crumble, replace the raspberries and pear with blueberries and peaches. (Raspberries and peaches are good together, too.)

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