Apple Crumble
Recipe
-
20 minutes
-
50 minutes
-
70 minutes
-
6-8 persons
Apple and the Big Green Egg are a match made in heaven. Quite simply because the subtle smoky flavour pairs fantastically with apple. So, go ahead and light the charcoal in your kamado and let’s get started on this apple crumble. A simple twist on a classic apple pie.
Ingredients
Filling
- 5 sweet-tart, firm apples, such as Jonagold
- 1 vanilla pod
- 50 g butter
- 50 g raisins
- 50 ml Calvados
Crumble
- 100 g cold butter
- 80 g flour
- 80 g icing sugar
- 40 g almond flour
- 40 g flaked almonds
IN ADVANCE
- Light the charcoal in the Big Green Egg and heat to a temperature of 200°C using the Heat Deflector and Stainless Steel Grid.
- For the filling, peel the apples and cut the flesh from the cores. Cut them into 2 cm cubes. Cut the vanilla pod open lengthwise and scrape out the seeds.
METHOD
- Place the skillet (Ø 27 cm) on the grid. Add the butter and let it melt.
- Add the diced apples, vanilla seeds, vanilla pod, raisins and Calvados, then close the lid of the kamado. Leave to simmer gently for 10–15 minutes until the apples are soft; stir the filling occasionally and close the kamado lid after each time you stir.
- Meanwhile, for the crumble, cut the butter into cubes of about 1 centimetre and place them in a bowl. Sift the flour and icing sugar into the bowl and add the almond flour and flaked almonds. Mix to form a crumble.
- Remove the skillet from the Big Green Egg and remove the vanilla pod. Sprinkle the crumble evenly over the apple filling. Place the skillet back, close the lid of the kamado and bake for approx. 20 minutes until the crumble is cooked and golden brown.
- Remove the skillet with the apple crumble from the Big Green Egg and serve lukewarm.
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