Doug’s bubbling Apple Crisp
Cooking method: Indirect grilling
Equipment: One MultiKai cooker & a 10-inch cast-iron skillet
Ingredients for 8 servings:
8 sweet apples
1/2 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
1/3 cup plus 1/2 tablespoon granulated sugar, or more to taste
2 teaspoons ground cinnamon
8 tablespoons (1 stick) cold unsalted butter, cut into 1-inch pieces
1/2 cup flour
6 Arrowroot biscuits
1/2 cup granola
1/2 cup firmly packed brown sugar
1 pinch salt
Apple or cinnamon ice cream, (optional), for serving
Step 1: Peel and core the apples. Cut each in half crosswise, and then cut the halves in quarters. Place the apples in a nonreactive bowl and toss with the lemon zest and juice. Add the l/3 cup granulated sugar and 1 teaspoon of the cinnamon and toss to mix. Taste the apple mixture for sweetness, adding more granulated sugar as necessary. Spoon the apple mixture into the cast-iron skillet and set aside.
Step 2: Combine the butter, flour, arrowroot biscuits, granola, remaining l/2 cup granulated sugar, brown sugar, salt, and the remaining 1 teaspoon of cinnamon in a food processor fitted with the metal blade. Pulse until the mixture is coarse and crumbly. The butter should form pea-size pieces. Spoon the topping over the apple filling.
Step 3: Set up the MultiKai for slow cooking by putting the removable pan in and preheat hot as you can for 5min.
Step 4: When ready to cook, place the skillet in the centre of the hot plate, turn the heat down, and cover with the lid. Cook the crisp until the apples are soft, the filling is bubbling, and the topping is nicely browned, 40 to 60 minutes. Let the crisp cool for a few minutes, and then serve. I certainly wouldn’t say no to a scoop of apple or cinnamon ice cream on top.