Gluten-free kamado apple crumble with caramelised brown sugar

Stappen

1. 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.

2. 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.

3. 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.

4. Bake

   30 min

   Put 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.

5. 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.

6. Serve

   Serve the crumble warm with a scoop of vanilla ice cream.