Steps

• Step 1

  When ready to cook, set the Traeger temperature to 350℉ and preheat with the lid closed for 15 minutes. Generously butter the inside of a well-seasoned 12-inch cast iron skillet.

  350 ˚F / 177 ˚C

  Ingredients

  • As Needed Salted butter, for greasing

• Step 2

  Make the topping: In the bowl of a food processor, combine the brown sugar, flour, oats, walnuts, cinnamon, and butter. Pulse until the mixture is crumbly and still clumpy.

  Ingredients

  • 1 Cup brown sugar, packed

  • 1/2 Cup all-purpose flour

  • 1/2 Cup old fashioned oats

  • 1/4 Cup walnuts

  • 1 1/2 Teaspoon ground cinnamon

  • 8 Tablespoon (1 stick) salted butter, cut into 1/2-inch cubes and chilled

• Step 3

  Make the filling: In a large bowl, combine the apples, cranberries, brown sugar, honey, bourbon, lemon juice, cinnamon, vanilla, and salt. Stir gently to combine.

  Ingredients

  • 3 Pound Granny Smith or honeycrisp apples, peeled and thinly sliced into wedges

  • 1/2 Cup Dried cranberries

  • 1/2 Cup brown sugar, packed

  • 1/4 Cup honey

  • 2 1/2 Tablespoon bourbon

  • 1 Tablespoon Fresh lemon juice

  • 1 1/2 Teaspoon ground cinnamon

  • 1 Teaspoon vanilla extract

  • 1 Pinch kosher salt

• Step 4

  Pour the filling into the prepared skillet. Scatter the topping evenly over the fruit.

• Step 5

  Place the skillet on the grill grates. Close the lid and bake the apple crisp until the topping is golden brown and the fruit is hot and bubbling, about 60 minutes.

  01:00

  350 ˚F / 177 ˚C

• Step 6

  Remove the crisp from the grill and let cool for at least 30 minutes. Serve with ice cream. Enjoy!

  01:00

  350 ˚F / 177 ˚C

  Ingredients

  •  ice cream, for serving