Grilled Cinnamon Apples

Fire-Warmed Sweetness for Cool Nights

There’s something about fruit over live fire that feels timeless. The heat softens the edges, caramelizes the sugars, and adds just enough smoke to make it feel deeper than dessert.

Grilled cinnamon apples are simple, familiar, and built for the coal bed. They cook gently while the fire settles, filling the air with warmth and spice. And with lingering cold temperatures still hanging on, this is the kind of recipe that hits just right — warm in your hands, sweet with a little char at the edges.

Serve them on their own, over ice cream, alongside pound cake, or straight from the pan around the fire.

Ingredients

• 4 large apples (Honeycrisp, Fuji, or Granny Smith), sliced thick

• 3 tbsp butter, melted or in thin pats

• 2 tbsp brown sugar

• 1 tsp ground cinnamon
  

• Pinch of salt

• Optional: splash of bourbon or vanilla extract

• Optional garnish: chopped pecans or whipped cream

Instructions

Build the Fire

Light your Cowboy Cauldron and allow the fire to burn down to a steady bed of glowing coals. You’re looking for moderate, even heat — not aggressive flames.

Prepare the Apples & Sugar/Butter

Cut the apples in half, or off of the center just a bit, and remove some of the center with a spoon - making a small cavity. Sprinkle with a bit of burbon for bonus points! Pre-mix your sugar and cinnamon + salt and keep in a separate bowl

Grill Over Coals

Set the apples directly on the grate over the coals. Cook skin-side down first. Cook for 5-7 minutes until the apples are tender and lightly caramelized at the edges. Then flip and (very carefully!) fill with a spoonful of the cinnamon sugar and a pat of butter on each apple. You can also move them to a hotter spot over the coals for a little char on the edges!

Serve Warm

Remove from heat and serve immediately while still warm. Spoon over ice cream, pile onto pound cake, or pass the skillet around the circle.

Pro Tips

• Let some apples sit still long enough to develop a deeper sear.
  

• Finish with flaky salt to balance the sweetness.