By Traeger Kitchen
This accordion-style dessert will have you singing about Traeger’s wood-fired flavor all day long. And, here’s a pro tip–when slicing the apples place wooden skewers on each side of the apples when slicing. The knife will stop at the skewers and your slices will be exactly the same size.
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|3||Apples, pink lady or honeycrisp|
|5 Tablespoon||butter, divided|
|5 Tablespoon||brown sugar, divided|
|3/4 Teaspoon||Ground Cinnamon, divided|
|2 Tablespoon||rolled oats|
|To Taste||Vanilla Ice Cream|
|To Taste||caramel sauce|
Peel the apples and remove the core with a melon baller.
3 Apples, pink lady or honeycrisp
Halve apples vertically through the stem and slice into 1/4-inch slices stopping just before you get to the bottom, leaving the slices intact.
When ready to cook, set grill temperature to 400℉ and preheat, lid closed for 15 minutes.
400 ˚F / 204 ˚C
Melt 2 Tbsp butter and combine with 2 Tbsp brown sugar and 1/2 tsp cinnamon.
5 Tablespoon butter, divided
5 Tablespoon brown sugar, divided
3/4 Teaspoon Ground Cinnamon, divided
Place the apples cut side down in a baking dish and brush the tops with the butter mixture.
Cover the baking dish tightly with foil and place directly on the grill grate. Bake apples for 30 minutes.
400 ˚F / 204 ˚C
Remove dish from grill, remove the foil and let cool for 10 minutes.
Combine the remaining sugar, butter, cinnamon, flour, oats and a pinch of salt in a small bowl. Top each apple with the oat mixture pushing it between the layers.
2 Tablespoon flour
2 Tablespoon rolled oats
Place the baking dish back on the grill and cook for an additional 15 minutes or until oat topping is lightly browned.
Remove from the grill and let cool 5 minutes before serving.
To serve, top each apple with a scoop of ice cream and caramel sauce if desired. Enjoy!
To Taste Vanilla Ice Cream
To Taste caramel sauce