Smoked Apple Crisp with Hot Honey Cocoa Drizzle

Method

1. 1Set the Traeger Woodridge Pro to 350°F and preheat fully with the lid closed for 10–15 minutes — or run it at 225°F for 20 minutes first for an extra smoke layer, then increase to 350°F.
2. 2Toss the sliced apples with brown sugar, granulated sugar, lemon juice, cinnamon, nutmeg, cornstarch, vanilla, and a pinch of salt until every slice is evenly coated.
3. 3In a separate bowl, mix the oats, flour, brown sugar, cinnamon, and salt, then work in the cold butter with your fingers or a pastry cutter until crumbly with small butter pockets.
4. 4Lightly grease The Rock baking dish, spread the apple filling evenly, and cover with the crisp topping without packing it down too tightly.
5. 5Place the dish directly on the grill grates and cook for 35–45 minutes, until the filling bubbles around the edges and the topping is golden and crisp — tent loosely with foil if it browns too fast.
6. 6Rest for 10–15 minutes so the filling sets, then drizzle generously with Stingin' Hot Honey Cocoa Edition and serve with fresh homemade cream.

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