Grilled Stuffed Apples

For the streusel:
In a food processor, pulse the sugars, nuts and cinnamon until coarse. Add the flour, butter, vanilla and salt. Mix together until well combined. Set aside.

For the apples:
Slice the tops from the apples. Carefully take out the core without making a whole in the bottom of the apple. Scoop out as much of the inside of the apple as you can and transfer it to a bowl, be careful not to break the wall of the apple. Add the brown sugar, cinnamon and cornstarch to the bowl of apple flesh and toss until well mixed.

Stuff the apple back into the shells making sure to pack it tight and almost level with the top. Top each stuffed apple with the streusel mixture.

Wrap the apples in foil, leaving the crumb topping open. Place on the grill and cook for about 20 minutes. Check for doneness by sticking a small sharp knife into the apple; it should be soft and go in with no resistance.

Let the apples cool for 5 minutes. Place on a plate and pour the juice which has collected in the foil over the apple. Add more caramel sauce and a scoop of vanilla ice cream. Serve warm.

Topping recipe by Rose Levy Beranbaum.