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It’s the time of year when I use my backyard grill as often as I can. I like to make as much of a meal as possible on the grill, including dessert.

Grilling apple halves that have soaked up a honey-lemon marinade create a delicious dessert. They can be wonderful on their own, but I suggest incorporating them into a Grilled Apple Crumble. The crumble makes a homey but special dessert for a Shabbat dinner or a High Holiday meal, with a nod to our tradition of dipping apples in honey for a sweet year. 

Grilling the apples intensifies flavors and adds a bit of smokiness. No grill? No problem. See the recipe for alternative methods. Also, both the grilled apples and the baked crumble can be made ahead of time.

I serve this parve dessert with nondairy ice cream or coconut whipped topping and a swirl of honey on top. Vegans can substitute agave syrup for honey.

Grilled Apple Crumble

Serves 6-8

• ¼ cup plus 2 Tbs. lemon juice
• 2 pounds small apples (see notes)
• 1 cup oil, divided, plus extra (see notes)
• ¼ cup honey
• 1 tsp. ground cinnamon, divided
• ½ tsp. salt, divided
• ½ tsp. ground nutmeg, divided
• ¼ tsp. ground cloves, divided
• ½ cup plus 2 Tbs. brown sugar
• 1 cup flour
• ½ cup rolled (old-fashioned) oats
• ½ cup sugar
• 1 Tbs. parve/vegan margarine

Fill a large bowl with enough cold water to cover apples and add 2 Tbs. lemon juice. Halve and core apples, placing halves in bowl as you work. (Peeling optional.)

In separate large bowl, mix ¼ cup lemon juice, ½ cup oil, honey, ½ tsp. cinnamon, ¼ tsp. salt, ¼ tsp. nutmeg and ⅛ tsp. cloves to create marinade. Drain apples, discard water and add them to marinade, turning to coat completely. Let sit, turning occasionally, for 20-30 minutes. Remove apples. Save marinade for grilling, except for 3 Tbs. set aside for baking.

Oil grill rack. Heat grill to medium. Grill apple halves, adjusting heat as needed. Brush with marinade and turn occasionally until softened but still somewhat firm, 5-10 minutes total. (Apples can be grilled ahead of time. Refrigerate for up to 3 days mixed with marinade. Bring to room temperature before continuing.) Apples can also be cooked indoors with a grill pan, electric grill or broiler. Times will vary: Cook until softened but still somewhat firm.

Heat oven to 350 degrees. Oil inside of 7-by-11-inch baking pan. Squeeze in as many halves as possible, cut side up in a single layer. Chop leftover halves and scatter to fill gaps. Drizzle with 3 Tbs. of marinade. (If using apples grilled in advance, place halves in pan and drizzle with liquid from container). Sprinkle with 2 Tbs. of brown sugar.

In medium bowl, combine flour, oats, sugar, ½ cup brown sugar, ½ tsp. cinnamon, ¼ tsp. nutmeg and ⅛ tsp. cloves. Add ½ cup oil. Mix with fingertips until clumps the size of small peas form. Spread evenly on top of apples. Cut margarine into bits and dot over topping. Bake 30-35 minutes until apples are totally soft and topping is browned. Serve hot, warm or room temperature. (Can be made a day ahead. Cover and keep at room temperature. To rewarm, place foil-covered pan in 350-degree oven for about 20 minutes. Remove foil. Bake another 5-10 minutes to recrisp topping.)

Notes: 2 pounds equals about 8 small apples, each about 2 inches in diameter. Use Pink Lady, Gala, Honeycrisp or similar variety. Use grape seed, safflower, sunflower or other neutral-tasting oil.

Variation: You can eat the grilled apples on their own. Marinate and grill apple halves as directed until completely tender, about 10-15 minutes. Sprinkle with brown sugar if desired.