Bluefield Daily Telegraph, Bluefield, WV

BBQ My Way

March 23, 2012

Celebrating the apple

Sellersburg, Ind. —

Fall is my favorite time of the year, for a number of reasons. By the time autumn hits, I am totally burnt out on hot and humid days and suffocating nights.

The coolness of the air, blooming mums, the changing colors and the return (if only short term) of browned lawns are all accepted with open arms in our household.

Another welcomed change is a new menu: chili, stew, chicken and dumplings; and in our home apple crisp. This week we will focus on the apple. Uniquely American, it is used in desserts and main dishes alike. And apple wood is a fantastic fuel to use for your barbecue.

It is a bit milder than hickory and
adds a sweetness to the meat. But I digress. Let's talk about the apple and its various uses, and then I
will share with you one of the easiest desserts you can make: Liz's famous apple crisp.

What type of apple should you buy? It depends on what you are going to do with it. The “red delicious” is sweet, with a thick red skin. In my opinion, great for eating by itself but not great for
baking or cooking as it falls apart and loses flavor.

“Granny Smith” apples are tart and fantastic for salsas and salads.

“Golden Delicious” are perfect for baking and Liz's choice for her famous (and
ridiculously easy) apple crisp recipe.

You can view an instructional video by going to Do a search on “apple crisp.”

• Seven (7) cups of golden delicious apples, peeled, cored and quartered
• 1 Tbs of sugar
• ½ cup of oats (not the instant variety)
• ½ cup of brown sugar
• ¼ cup of flour
• ½ tsp of cinnamon
• ½ tsp of nutmeg
• ½ stick of butter – room temperature

Slice the apples into ½ inch think slices and place in a 9X9 -inch baking dish. In a separate bowl add all the remaining dry ingredients. Mix thoroughly. Now add the butter and incorporate with a fork until butter is distributed throughout the mix.
Evenly sprinkle the mixture over the apples and place in the oven which has been preheated to 375 degrees Fahrenheit. Bake for 35 minutes or until crisp and bubbly. Serve with vanilla ice cream.

Dave Lobeck is a barbecue chef from Sellersburg, Ind., who writes a column for CNHI News Service. Visit his website at

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