Grannys on the Grill

Sliced Granny Smith apples wrapped in foil with golden raisins, brown sugar, and a drizzle of canola oil, then grilled until soft and caramelized. Four ingredients, zero cleanup, and a dessert that cooks right alongside whatever else is on the grill.

Granny Smiths are the right choice here. Their tartness holds up against the brown sugar, and they keep some structure even after 30 minutes on the grill. A softer apple like McIntosh would turn to applesauce.

Leaving the skins on adds texture and helps the slices hold their shape. The skin also traps some of the juices so each slice stays moist instead of drying out.

The brown sugar melts into the oil and apple juices during grilling, creating a sticky, caramel-like sauce at the bottom of each packet. That sauce is half the reason to make this.

Kitchen Tips

• Seal the foil packets tightly. Loose edges let steam escape and the apples dry out instead of steaming tender.
• Medium heat, not high. You want the apples to soften slowly and caramelize, not scorch.
• Open the packets carefully when serving. The steam inside is hot enough to burn.

Variations

• Cinnamon butter: Replace the canola oil with melted butter and add a shake of cinnamon for a richer, spiced version.
• A la mode: Serve the hot grilled apples topped with a scoop of vanilla ice cream for a full dessert.
• Cranberry swap: Use dried cranberries instead of raisins for a tarter, more festive combination.