Great desert to be thrown on the grill after the main corse. Take some large granny smith apples, core them, its best to leave one side closed, basiclly core it but not all the way through. Then stuff it with carmel then alittle butter then brown sugar along with another slice of butter and then more carmel. You can add alittle bit of cinnamon throughout the layers if you wish. Wrap it up with some foil and throw it on the grill. For those using charcoal, I will say they do require a fair amount of heat to cook, so dont wait too long before you cook them. How long you cook them is up to you, some prefer mushy others prefer alittle crispy. I think they are best cooked on the little crisp side, this can take approx 15 to 20 min. Enjoy