Smoked Bacon-Bourbon Apple Crisp (healthier)

Updated at: Thu, 17 Aug 2023 09:47:11 GMT

Step 1

Set up your grill for indirect heat at 400 degrees Fahrenheit

Step 2

Make the filling: Fry the bacon in a 10-inch cast-iron skillet over medium heat, stirring with a slotted spoon, until crisp and golden brown, about 4 minutes. Transfer the bacon to a large bowl. Pour off and reserve the bacon fat for another use if you like. Don't wipe out or wash the skillet.

Step 3

Peel and core the apples and cut them into 1-inch pieces. Add them to the bacon. Stir in the sugar, flour, lemon zest, cinnamon, and salt. Stir in the bourbon. Taste the mixture for sweetness, adding sugar as needed. Spoon the filling into the skillet.

Step 4

Make the topping: Place the butter, granola, flour, monk fruit, brown sugar, and the salt in a food processor. Grind to a coarse mixture, running the processor in short bursts. Don't overprocess. The mixture should be loose and crumbly like sand. Sprinkle the topping over the apples.

Step 5

Place the crisp on the grill or smoker rack away from the heat. Cover the grill. Smoke-roast the crisp until the topping is brown and bubbling, the apples are soft (they should be easy to pierce with a skewer), and the filling is thick, about 45 minutes to 1 hour.

Step 6

Serve the crisp hot off the grill or smoker. Extra point for topping it with ice cream.

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