Grilled Coconut-Apple Crisp Recipe

• 2 1/2 pounds Pink Lady, Gala, or Jonagold apples, peeled, cored, and cut into eighths
• 1/4 cup finely chopped crystallized ginger
• 2 tablespoons honey
• 1 tablespoon all-purpose flour
• 1 tablespoon freshly squeezed orange juice
• 1 1/2 teaspoons grated orange zest
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon kosher salt
• 1/2 cup packed light brown sugar
• 1/2 cup sweetened angel flake coconut
• 1/3 cup all-purpose flour
• 1/4 teaspoon kosher salt
• 4 tablespoons cold unsalted butter (1/2 stick), cut into small pieces

1. Heat a grill to medium high (about 375 degrees F).
2. Place all filling ingredients in a large nonreactive bowl and toss to coat apples.
3. Turn mixture into an 8-by-8-inch disposable baking pan; set aside.
4. In a medium bowl, mix together all topping ingredients except butter until evenly combined.
5. Blend in butter pieces with your fingertips until small clumps form and the butter is well incorporated, about 2 minutes.
6. Sprinkle topping evenly over apple filling.
7. Grill, covered, until streusel is browned and apples are fork tender, about 1 hour 10 minutes.
8. Let cool on a rack at least 5 minutes before serving.

gala, crystallized ginger, honey, flour, freshly squeezed orange juice, orange zest, ground cinnamon, ground cloves, kosher salt, brown sugar, coconut, flour, kosher salt, cold unsalted butter

Taken from www.chowhound.com/recipes/grilled-coconut-apple-crisp-27787 (may not work)