icon-account icon-glass
Best Apple Crisp with Dulce de Leche
FRIDAY 08.24.2018

Doesn’t the thought of a warm, homemade Apple Crisp make your mouth water? Pure, hearty, fresh off the skillet… you can make it on the grill, too! This is an easy apple crisp recipe that goes really well with DIY dulce de leche. Combine the classic steps and ingredients over hot charcoal, and you will get a better result! Smoothly cooked apples, crispy topping… ready to serve with vanilla ice cream and dulce de leche! Rich, sweet and heartwarming, for your grill-loving sweet tooth.


  • Fogo Charcoal     
  • 6 delicious golden apples,
  • 1 tablespoon lemon juice
  • ½ cup light brown sugar
  • 1 tsp cinnamon
  • ¼ tsp kosher salt
  • 3 tablespoons butter, unsalted
  • 1 tsp Vanilla


  • 1 ½ granola
  • 1 cup pecans
  • ½ cup brown sugar
  • ¼ cup flour
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp kosher salt
  • 6 tablespoons cold butter
  • Vanilla Ice Cream
  • 1 can condensed milk
  • Cast Iron Skillet


Dulce de Leche recipe, easy and delicious

You need condensed milk to make the desired caramel-like dulce de leche sauce. Start by getting a pot of water and bringing it to a low boil. Crack the can of condensed milk using a can opener to release the pressure. Place the can in the boiling water, leaving the top exposed to the air, so water does not get inside the can. Let this sit in the water on a low boil for at least an hour, up to 2 hours. This is an effortless and hands-off way to make a dulce de leche. It tastes delicious.


The main event: delicious grilled dessert

Set your grill to about 300 degrees with indirect heat. First, peel, core, and cube up the apples and place in a large bowl. Toss the apples with lemon juice, brown sugar, cinnamon, vanilla, and salt. Place the cast iron skillet on the grill and add 3 tablespoons of butter. Once the butter has melted, add the apple mixture. Cook for 3-5 minutes tossing the apples. While the apples are cooking, get started with the topping.

Mix the 
topping ingredients by stirring together the granola, pecans, brown sugar, flour, cinnamon, nutmeg, salt. Then, chop the butter into small pieces and use your hands to mix everything together. The thick mixture will create the flaky, crispy layer! It is magic. Add the topping to the apple mixture and bake for another 30 minutes. Try to keep your temperature around 300-350 degrees.  

Hot and ready to serve

Remove the apple crisp topping once it has browned (about 30 minutes) and let it rest for 15 minutes before serving. Be careful not to explode the can of condensed milk by giving it large vents with the can opener. It will rattle a lot in the pan and be noisy. Stir it up really well before drizzling over the apple crisp, leaving swirls over the vanilla ice cream.

The clash between the hot and the cold, the crisp and the moist… It’s addictive! Make sure you try this when you’re craving a saucy, juicy, feel-good dessert.

1 comment

  • thanks…many a great dish you all come up with

    billy hames on

Leave a comment

Please note, comments must be approved before they are published

★ Reviews

Let customers speak for us

4348 reviews
The best charcoal on the Market

FOGO has been by far the best charcoal we've ever tried. I've been a customer for years now. It's the only constantly top quality charcoal with amazing taste and very little sparks.

Amazing Mug with rad branding.

Keeps my coffee hot and pop cold. The FOGO logo has to be responsible for this extra hot coffee phenomenon when I fill this Yeti up. Great mug, highly recommend.


Outstanding product. In the past I would use 2 fire starters to get the fire going good. However, with the Blazaball I only use 1 fire starter and the fire is ready in no time. So I’m saving money on fire starters. Simply a brilliant product idea. I have two Eggs (small and large) so I had to order a second Blazaball. Why share? 😬

The right smoke

Ax Breaker - in case you’re curious Quebracho translates to Ax Breaker. I’m glad someone broke a few axes on these trees - the charcoal is by far the best I’ve ever used.
You know that acrid smoke that you get from a lot of charcoals? The white smoke that, until you get the temp just right, won’t go away. And if you put the meat on, turn your back for two seconds and then look back - it’s all white again because the temp got too high too fast… This charcoal holds temps really well, so I’ve avoided that acrid smoke on every cook.
5 stars - would buy again. Worth the price.