Today, we've got a simple and fun recipe that's perfect for family grill time – stuffed grilled apples. It's an easy-going, delicious adventure that your kids will love helping with. Grab your favorite Fuego grill, gather the family, and let's turn the backyard into a sweet and savory paradise.
- 4 large apples (such as Granny Smith or Honeycrisp), cored and hollowed
- 1/2 cup rolled oats
- 1/4 cup chopped nuts (such as walnuts or pecans)
- 1/4 cup dried cranberries or raisins
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
- 2 tablespoons butter, melted
- Vanilla ice cream or whipped cream for serving (optional)
- Honey or caramel sauce for drizzling (optional)
- Fresh mint leaves for garnish
Prepare the Grill
Preheat your grill to medium heat.
Prepare the Apples
Core the apples using an apple corer or a small knife, leaving about 1/2 inch at the bottom to create a well for the filling. Hollow out the apples, removing the seeds and some of the flesh to create space for the stuffing.
Prepare the Filling
In a bowl, combine the rolled oats, chopped nuts, dried cranberries or raisins, brown sugar, ground cinnamon, ground nutmeg, and a pinch of salt. Mix well to evenly distribute the ingredients.
Stuff the Apples
Place the stuffed apples on the grill grates or in a grilling basket. Cook the apples over indirect heat for about 15-20 minutes, or until the apples are tender and the filling is heated through. Keep an eye on them to prevent burning.
Baste with Butter
During the last 5 minutes of grilling, brush the melted butter over the apples to add flavor and create a glossy finish.
- Carefully remove the grilled stuffed apples from the grill and place them on serving plates.
- Optionally, drizzle honey or caramel sauce over the top for extra sweetness.
- Serve the grilled stuffed apples with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful contrast to the warm, spiced apples.
- Garnish with fresh mint leaves for a pop of color and added freshness.