Whether it’s in the backyard or around a campfire, this easy, on-the-spot recipe has all the elements of a perfect apple pie. Make sure to use apples that are the same size so they’ll cook at the same rate. The ice cream will melt quickly, so put it on the apples right as you serve them.
How to Make It
Remove core from apples, and make 6 cuts around the top of each apple, three-fourths the way down, being careful not to cut through bottom of apple. (It should look like 6 apple wedges connected at bottom of apple.) Place each apple on a double layer of aluminum foil coated with cooking spray. Sprinkle each apple with 2 tablespoons of the brown sugar; top with 1 tablespoon of the butter. Sprinkle evenly with nutmeg and 1/4 teaspoon of the cinnamon. Wrap apples in foil, and fold foil to seal.
Preheat grill to medium-high (400°F to 450°F). Place apples on grates; grill, covered, until tender, 30 to 35 minutes. Remove apples from grill, and set aside.
Brush both sides of graham crackers with remaining 2 tablespoons butter; sprinkle evenly with remaining 1 tablespoon brown sugar and 1/4 teaspoon cinnamon. Lightly coat grill rack with cooking spray. Place graham crackers on grate, and grill, uncovered, until lightly charred, about 2 minutes per side.
Unwrap apples, reserving cooking liquid. Place apples in a shallow bowl. Drizzle wedges with reserved cooking liquid; top with ice cream. Break graham crackers into bite-size pieces, and sprinkle on top.