Do you like apple crisp? Try this bacon apple crisp made in a smoker. The smoky flavor is subtle if you cook over charcoal without chunks of woods. It's easy to make and delicious.
2ouncesguancialediced (Pancetta will work as well)
5applespeeled and cored (like Honeycrisps)
⅓cupbrown sugarpacked
1 ½tbsall-purpose flour
1teaspoonlemon zestgrated
1teaspooncinnamonground
Pinchsalt
Topping
1stick unsalted buttercut into 8 pieces
½cupvanilla waferscrushed
½cupgranulated sugar
½cupbrown sugarpacked
½cupall-purpose flour
Pinchsalt
Instructions
Setup the grill for indirect heating at 400°. Cut the butter and place into the freezer for at least 30 minutes.
Fry the guanciale in a cast iron skillet over low heat. When crisp, remove the guanciale with a slotted spoon and dice fine. Do not over cook the guanciale. Wipe out the excess fat from the skillet with paper towels and discard.
Cut the peeled and cored apples into one inch pieces. Add them to a medium bowl. Add the diced guanciale. Add the granulated sugar, brown sugar, flour and lemon zest, then stir. Add half of the cinnamon and stir. Add the other half of the cinnamon and a pinch of salt and stir again. Spoon the mixture into the skillet and set aside.
To make the topping, place the cookie crumbs, granulated sugar, brown sugar, flour, salt and cold butter into a food processor. Pulse 8 - 12 times until the mixture is crumbly and resembles sand. Be careful not to over processes. Sprinkle all of the topping on top of the apples. It may look like a lot, but it will be fine. The butter and sugars will melt and become the gooey sauce.
Place the cast iron skillet in your smoker and cook until the top is golden brown, 45 - 60 minutes. Serve warm.