Apple and raspberry crumble on the grill

Apple and raspberry crisp on the grill


The apple season has arrived and what a pleasure to cook with a local product! The crisp is an essential classic of Quebec fall, and why not add other flavors from here? The smell that will spread will undoubtedly attract some curious people, so hurry to eat it while it is still hot!


Servings: 8 | Preparation: 20 minutes | Cooking: 45 minutes


6 cups apples, peeled and cut into 1 inch dice

1 cup fresh raspberries

1/2 cup brown sugar

1/3 cup maple syrup

1 tsp. cinnamon

1/4 tsp. nutmeg

For garnish 

3/4 cup rolled oats

2/3 cup brown sugar

1/2 cup flour

1/3 cup pecans

1/2 tsp. cinnamon

1/2 cup cold butter


  • Preheat the BBQ for cooking indirect medium heat at 350°F. For charcoal BBQs, you can add a block of wood to smoke the crisp.
  • In a 10 inch cast iron skillet, place the diced apples and raspberries. Add brown sugar, maple syrup, cinnamon and nutmeg. Using a wooden spoon (or your hands), mix the ingredients well so that the apples and raspberries are evenly coated.
  • Place all the ingredients for the filling in a food processor and grind until the mixture is homogeneous. Spoon mixture evenly over top of apples before grilling for 45 minutes or until topping is golden brown.
  • Let cool a few minutes before serving.