Outdoor cooking doesn't have to stop at the savouries. This crumble takes on real smokiness from the wood-fired grill, and comes to the table straight from the pan with a dollop of vanilla ice-cream on top.
What you'll need
Kit: cast iron pan, grill frame, Tapa (optional, for circulating heat). Cook time: 30 minutes over embers. Serves: not given.
Ingredients
120g flour
50g oats
60g caster sugar
60g unsalted butter, cut into pieces at room temperature
3 Bramley apples, peeled, cored and diced
100g blackberries
100g demerara sugar
1 tbsp cinnamon
To serve: vanilla ice-cream
Method
1. Add the flour, oats and caster sugar to a large mixing bowl.
2. Add the butter and rub it into the mixture through your fingertips until it resembles breadcrumbs.
3. In a cast iron pan, place the peeled and chopped Bramley apples and blackberries. Sprinkle 50g of the demerara sugar over the top, then dust with the cinnamon.
4. Top the apples and blackberries with the crumble mixture and press down slightly.
5. Finish with the rest of the demerara sugar.
6. Place on your grill frame over a bed of embers and cook for 30 minutes. Put a lid on the pan and add embers on top to help brown the crumble, or use the Tapa to circulate hot air and add wood-fired smokiness.
7. Carefully remove from the pan, place on a heatproof mat, top with vanilla ice-cream and enjoy.
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