Saucy Rossy BBQ
Desserts

Smoked Apple Crisp with Hot Honey Cocoa Drizzle

Cinnamon-spiced apples under a buttery oat topping, baked on the Traeger Woodridge Pro and finished with Stingin' Hot Honey Cocoa Edition and fresh homemade cream.

Time~45 min CategoryDesserts Watch3:20
Smoked Apple Crisp with Hot Honey Cocoa Drizzle — watch on YouTube

Watch the full cook on YouTube

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.

Watch it on YouTube

Know your cook

More information, cause recipe back stories are stupid

No 500-word life story — just the good-to-know stuff on what’s actually in this cook. Here’s the rundown on every real ingredient, health and nutrition wise.

Citrus
Citrus brightens rich, smoky food and brings vitamin C and antioxidants along with its acidity. A squeeze at the end cuts fattiness and lifts flavour without added salt or sugar.
Apple
Apples add natural sweetness, fibre, and vitamin C. In a brine or alongside pork they balance salt and smoke; on their own they're a low-calorie, gut-friendly fruit.
Honey
Honey is a natural sweetener that adds gloss and flavour; it's still sugar, so it's used sparingly. In raw form it carries trace antioxidants and beneficial compounds.
Butter
Butter adds richness and helps carry sauce into the meat, but it's high in saturated fat and calories, so it works best as a finishing touch rather than by the cupful.
Salt
Salt is essential for seasoning and, in brines and cures, for texture and safety — but sodium adds up fast in BBQ. Season with intention and balance salty cooks with fresh sides.
Sugar
Sugar balances salt and heat and helps build bark and glaze, but it's a source of empty calories — rubs and sauces use it for flavour and browning, so a little goes a long way.

General nutrition info only, not medical or dietary advice — portions, brands and add-ons change the numbers.

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