Apple & Blueberry Crumble
This recipe is made with pantry staples, except for the blueberries, so it means you can serve it pretty much anytime, anywhere. We’ve used classic apple for this pie, but other firm fruits will work too!
1 large can (765g) sliced pie apples
100g fresh or frozen blueberries
1 teaspoon (5ml) vanilla extract
1 teaspoon (5ml) ground cinnamon
½ cup (125ml) treacle (soft brown) sugar
1 packet (200g) ginger nut biscuits
1 packet (200g) shortbread biscuits
½ cup (125ml) dried coconut flakes
Handful of chopped mixed nuts
Cold custard, cream or ice cream
Light ½ Cobblestone and allow to burn for 5 minutes.
Top your COBB with the grill grid and roast rack, cover with the dome and preheat for 20 minutes.
Mix the filling ingredients together, and spoon into an ovenproof dish that fits into the COBB (a deep enamel plate will work well).
Crush the biscuits using a jar or crumble with your fingers. Mix with the rest of the topping ingredients and scatter over the pie filling.
Place the dish on the roast rack, cover with the dome and bake for 25–30 minutes or until bubbling and fragrant.
Remove and cool slightly before serving.
SWAP IT OUT
Try pears instead of apples, and raspberries or cherries instead of the blueberries.