Grill recipe: Apples, cinnamon and a fireside finish

When Catherine Gerzina Kowalski ’85 and her family get together for summer barbecues, tailgating—anything where there’s a fire, really—the sweet scent of apples and cinnamon is sure to follow. 

That’s thanks to a family favorite recipe for grilled apple crisp. 

She shared it with the alumni association for the latest installment of The Buckeye Cookbook: Recipes by Buckeyes for Buckeyes. 

“No matter where we are,” she says, “this recipe connects us to our roots and reminds us that some traditions are worth savoring—bite after bite.” 

We hope you enjoy it, too. 

Ingredients

2 apples, peeled, cored and cubed

3 tbsp. sugar

2 tsp. lemon juice

1/3 cup brown sugar

1/3 cup flour

½ cup rolled oats

1½ tsp. cinnamon

½ stick unsalted butter, softened

Nonstick aluminum foil

Heavy-duty aluminum foil

Directions

1. In a medium bowl, toss the diced apples with the sugar and lemon juice. Set aside.

2. In a separate bowl, combine the brown sugar, flour, oats, cinnamon and butter. Mix with a fork until all ingredients are combined and the topping is crumbly.

3. Tear off four pieces of nonstick foil, each about a foot long. Spoon a quarter of the apple mixture onto each pouch and top with a quarter of the topping mix.

4. Fold each piece of foil in half over the filling and crimp the edges to seal the pouch. Next, place each pouch inside a piece of heavy-duty foil and seal it around the pouch. This will provide extra security.

5. Grill over medium-low heat for 20 minutes.

6. Remove and open pouches. Serve topped with vanilla ice cream or whipped cream, if desired.