Smoked apple crisp

I recently joined the Outdoor Cooking Guild, and the first challenge was to use apples on the grill. I just returned from a weeklong vacation, so had to put something together rather quickly (I confess, I returned from the vacation a bit tired - aren't we supposed to be well-rested after a vacation?). Anyway, what's easier than a nice crisp?

I started making the crisp topping before grilling main course:

¾ cup rolled oats

¾ cup brown sugar

a touch less than ½ cup butter

¼ tsp cinnamon

Mix the dry ingredients.

Cut the butter into the dry ingredients and set aside.

Meanwhile, peel, seed and chop 3 apples into small chunks. Fire up the grill, aiming for around 375°F.

Toss the apples with:

2 tsp fresh lemon juice

¼ tsp vanilla

Immediately prior to putting on the grill, pour the topping over the apples.

Put on indirect heat, toss a few wet chunks of hickory onto the fire, close the grill and smoke for 10-15 minutes, or until the sugar is nicely caramelized and is bubbling nicely.

Serve with a dollop of vanilla ice cream, or by itself. Fast. Easy. Simple. Delicious.