1u 15m
Gluten-free kamado apple crumble with caramelised brown sugar
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A dessert that goes from ordinary to special in two steps. The crumble itself is classic: apples with sugar, cinnamon and lemon in a skillet, with a crumble topping over it. It bakes indirect at 180 degrees Celsius, so the kamado works purely as an oven here, with just enough smoke influence to set it apart from a regular oven version.
Baking apple crumble on the kamado
The trick is in the finish. As soon as the crumble comes off the kamado, sprinkle a thin layer of soft brown sugar over it and burn it with a gas torch. You get a glass-hard caramel layer on top of the crumble, like on a crème brûlée: first a tap with your spoon, then the soft apple underneath. The baking flour is gluten-free, so the whole recipe is too.
Serves4pers.
Ingredients
- 4apples (Elstar or Jonagold), 4 to 5
- 2tbspsugar
- 1tspcinnamon
- 1tsplemon juice
- splash of amaretto, optional
- 100ggluten-free self-raising flour
- 75gsugar, for the crumble
- 75gcold butter
- pinch of salt
- soft brown sugar, for the finish
- vanilla ice cream, to serve
Equipment
- Plate setter
- Skillet or baking dish
- Blowtorch
Steps
Fire up the kamado
Light the kamado and set it to 180 degrees Celsius indirect, with the plate setter in. Let the temperature settle before the crumble goes on.
Apple filling
Peel the apples and cut them into wedges. Mix them with the sugar, cinnamon and lemon juice, plus a splash of amaretto if you like. Spoon the mixture into the skillet or baking dish.
Make the crumble
Mix the gluten-free flour with the sugar, the cold butter in cubes and a pinch of salt. Rub together with your fingertips into coarse crumbs. Spread them evenly over the apples.
Bake
30 minPut the skillet on the kamado and bake the crumble for 25 to 35 minutes until the top is golden and the apple is soft. Test by poking the middle.
Caramelise
Take the crumble off the kamado. Scatter a thin, even layer of soft brown sugar over it and torch it with a blowtorch until it melts into a crisp caramel layer.
Serve
Serve the crumble warm with a scoop of vanilla ice cream.
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