1/2 cup (4 oz.) butter
10 apples (about 5 lb. total)
2 cups all-purpose flour
1 cup sugar
2 teaspoons ground cinnamon
2 teaspoons baking powder
3/4 teaspoon salt
2 large eggs
1. Melt butter over low heat; set aside.
2. Peel, core, and cut apples into 1/3-inch-thick slices. Place apples in a 9- by 13-inch baking pan (see Notes above); spread level.
3. In a bowl, mix flour, sugar, cinnamon, baking powder, and salt. Drop in eggs and mix with a pastry blender or fork until crumbly (the mixture will resemble streusel). Spread topping evenly over apples. Drizzle with melted butter.
4. Prepare your grill for indirect heat. The temperature inside your grill should be between 350° and 400° (insert a long-stemmed thermometer through lid vent to measure temperature). Place the apple crisp on the grill (not directly over the coals or burners). Cover barbecue
5. Cook until the topping is browned and the apples are bubbling, 40 to 45 minutes. Serve warm with vanilla ice cream, if desired.