Ingredients
Method
Slice and fan the apples
- Cut thin slices into the apples from top to bottom without cutting all the way through, leaving the base intact. You should be able to fan them slightly open while they still hold together.
Make the cinnamon butter
- Mix the melted butter, brown sugar, and cinnamon until the sugar looks evenly coated. The mixture should be thick enough to brush.
Brush and prep for grilling
- Fan the apple slices open slightly and brush all exposed surfaces with the cinnamon butter mixture. Aim to get cinnamon sugar into the gaps without breaking the slices apart.
Wrap the base and grill
- Wrap the bottom of each apple in foil, leaving the top exposed. This helps prevent burning while the apples caramelize on top.
Grill until tender and caramelized
- Grill over medium heat for 12-15 minutes until the apples are tender and caramelized. Flip or rotate if needed so the caramelized edges develop evenly and the top looks glossy.
Serve
- Serve the apples warm with vanilla ice cream. Spoon any melted cinnamon butter syrup over the fruit right before eating.
Notes
Pro tip: keep the slices thin and stop before the core/base so the “bloom” stays together during grilling. Store leftover grilled apples in the fridge up to 3 days; rewarm in a skillet over low heat until hot. Freezing isn’t ideal due to texture changes, but a dietary swap is to use plant-based butter and dairy-free vanilla ice cream for a vegetarian-friendly option.