Grilled Coconut-Apple Crisp

Grilled Coconut-Apple Crisp
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For the filling
  1. 2 1/2 pounds Pink Lady, Gala, or Jonagold apples, peeled, cored, and cut into eighths
  2. 1/4 cup finely chopped crystallized ginger
  3. 2 tablespoons honey
  4. 1 tablespoon all-purpose flour
  5. 1 tablespoon freshly squeezed orange juice
  6. 1 1/2 teaspoons grated orange zest
  7. 1/2 teaspoon ground cinnamon
  8. 1/4 teaspoon ground cloves
  9. 1/4 teaspoon kosher salt
For the topping
  1. 1/2 cup packed light brown sugar
  2. 1/2 cup sweetened angel flake coconut
  3. 1/3 cup all-purpose flour
  4. 1/4 teaspoon kosher salt
  5. 4 tablespoons cold unsalted butter (1/2 stick), cut into small pieces
  1. 1Heat a grill to medium high (about 375ºF). Place all filling ingredients in a large nonreactive bowl and toss to coat apples. Turn mixture into an 8-by-8-inch disposable baking pan; set aside.
  2. 2In a medium bowl, mix together all topping ingredients except butter until evenly combined. Blend in butter pieces with your fingertips until small clumps form and the butter is well incorporated, about 2 minutes. Sprinkle topping evenly over apple filling.
  3. 3Grill, covered, until streusel is browned and apples are fork tender, about 1 hour 10 minutes. Let cool on a rack at least 5 minutes before serving.