Apple and Blueberry crumble
Preparation: 10' Cooking: 30' Total: 40'
Servings: 4-6
Ingreddients
Stuffing
- 1 large can (765g) sliced apples
- 100 grams of fresh or frozen blueberries
- 1 teaspoon (5 ml) vanilla extract
- 1 teaspoon (5 g) of ground cinnamon
- ½ cup (125 g) brown sugar
Garnish
- 1 package (200 g) ginger cookies
- 1 package (200 g) of shortbread cookies
- ½ cup (125 g) desiccated coconut flakes
- A handful of chopped nuts
For serving
- custard, whipped cream or ice cream
Cobb Kit
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A quick, easy and delicious recipe with apples and blueberries that only takes 10 minutes to prepare and is sure to be a hit with the whole family! You can serve it as a warm dessert or serve it with ice cream or custard for a delicious treat.
This recipe is made with pantry staples except blueberries, so that means you can serve this apple and blueberry crumble anytime, anywhere. We used the classic apple for this crumble, but you can also use other fruits.
Swap it
Try pears instead of apples and raspberries or cherries instead of blueberries.
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Procedure
- Ignite ½ Cobblestone and let it burn for 5 minutes. We place the grill grid and the fenced roast rack on our COBB, cover with the dome and let it heat up for at least 10 minutes.
- Mix the filling ingredients together and spoon them into an ovenproof dish that fits inside the COBB (a deep enameled dish works well).
- Crush the cookies using a jar or crush with your fingers.
- Mix with the rest of the topping ingredients and spread over the pie filling.
- Place the dish on the baking rack, cover with the dome lid and bake for 25-30 minutes or until bubbling and fragrant.
- Remove and cool slightly before serving.
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