Apples, pears or red fruits under a golden shortcrust pastry: the crumble is one of the simplest desserts to make on the barbecue. In the kamado, the indirect heat of the ceramic cooks the crumble like an oven: the top becomes crispy while the fruits melt and caramelise slightly.
The kamado crumble cooks for 30 to 40 minutes at 180°C using indirect heat, until the top is golden and the fruits are bubbling at the edges.
In brief
- Temperature: 180°C using indirect heat
- Cooking time: 30 to 40 minutes
- Preparation: 20 minutes
- Servings: 6 people
- Difficulty: easy
Equipment
Ingredients
For the fruit topping:
- 500 g of fruit of your choice (apples, pears, berries, or a mix)
- 50 g of sugar (adjust according to the acidity of the fruit)
- 1 tablespoon of lemon juice
- 1/2 teaspoon of cinnamon (optional)
For the crumble mixture:
- 150 g of flour
- 100 g of cold butter, diced
- 100 g of sugar (caster sugar or brown sugar)
- 1 pinch of salt
- 50 g of chopped almonds or hazelnuts (optional, for extra crunch)
The steps
Step 1: preheat the kamado
Set up the Split & Mix with the 2 half-moon deflectors for indirect cooking, then stabilise the temperature at 180°C.
Step 2: prepare the fruit
Peel the apples or pears, remove the seeds and cut them into small pieces. Wash the red fruits and cut them if necessary.
Step 2: season the fruits
In a large bowl, mix the fruit with the sugar, lemon juice and cinnamon. Pour them into the cast iron pan.
Step 4: prepare the crumble topping
In another bowl, mix the flour, sugar and salt. Add the cold diced butter and work with your fingertips until you achieve a sandy texture. Incorporate chopped almonds or hazelnuts if desired.
Step 5: cover the fruit
Spread the crumble topping evenly over the fruit, covering the entire surface.
Step 6: bake
Place the pan on the grill, close the lid and let it bake for 30 to 40 minutes at 180°C, until the top is golden brown and the fruit is bubbling at the edges.
Step 7: serve
Let it rest for 10 minutes for the crumble to firm up, then serve warm with a scoop of vanilla ice cream, whipped cream or crème fraîche.
Our tips:
- For more flavour: add vanilla or grated ginger to the fruit.
- For a more indulgent crumble: add chocolate chips to the crumble topping or between the fruit.
- For more crunch: use brown sugar instead of powdered sugar.
Frequently asked questions
What temperature to cook a crumble on the kamado?
The ideal temperature is 180°C in indirect cooking, with the two deflector half-moons installed. The top browns without burning and the fruit cooks through.
How long to cook a crumble in a kamado?
Allow 30 to 40 minutes at 180°C. The crumble is ready when the top is nicely browned and the fruit is bubbling slightly at the edges.
What fruits to use for a kamado crumble?
Apples and pears are the most classic, but red fruits, apricots, plums, or a mix work very well. Adjust the sugar according to the acidity of the fruit.
Can frozen fruits be used?
Yes. Frozen fruits can be used without thawing. Just extend the cooking time by 5 to 10 minutes.
Why use a cast iron pan?
Cast iron distributes heat evenly and retains it for a long time: the fruit cooks uniformly and the crumble stays warm at serving.
How to achieve a nice crispy crumble?
Use very cold butter, work the dough quickly with your fingertips, and do not press it down onto the fruit. Brown sugar and crushed dried fruits enhance the crunch.
Can the crumble be prepared in advance?
Yes. Prepare the fruit and the crumble mixture separately, and keep them in the refrigerator. Assemble them just before cooking so that the mixture remains crispy.