Add diced butter, and work in with a pastry blender or two forks until the mixture resembles coarse crumbs.
Put apple mixture in foil pouch (see potatoes directions above), dot
with diced butter, seal tightly and grill until apples are tender, about 15 to 20 minutes.
For the streusel: Combine the sugar, flour, and chilled
diced butter in a bowl.
Add
the diced butter to the flour and use your fingers to mix the dough into a rough breadcrumb consistency.
Before you start,
dice your butter and then put it back in the refrigerator.
Remove from the heat, add
the diced butter, and swirl the pan until the butter is incorporated.
Combine chopped apples,
diced butter, and cinnamon in a pie dish, cover, and place in oven while preparing crisp topping.
Add 1/2 cup of cold,
diced butter.
Then add
the diced butter and incorporate into the flour using your fingertips until the mixture resembles breadcrumbs.
Add the cold and
diced butter and pulse ten times until the butter is the size of large peas.
For best results use chilled butter — keep
the diced butter in the refrigerator until needed.
In the bowl of a stand mixer, with the paddle attachment: Combine flour and
diced butter and let mixer run until mixture resembles coarse crumbs, about 4 — 5 minutes.
Add the flour,
diced butter and salt to a food processor.
Add
the diced butter to the bowl and cut in with a fork or your hand until the mixture is the texture of coarse crumbs.
Add
the diced butter and pulse about ten times until the butter is the size of peas.