Instructions
- This recipe is designed for the Small Weber Round Frying Pan.
- Prepare the barbecue for indirect cooking over medium-low heat (170°C-190°C).
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- Prepare the barbecue for indirect cooking over medium-low heat (baking setting- 170°C-190°C). Set up your barbecue with a convection tray and a roasting trivet.
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- Prepare the charcoal barbecue for indirect cooking over medium-low heat (170°C-190°C).
- View Grill Skill for setting up your 57 cm Kettle for Indirect Cooking
- In a Small Weber Round Frying Pan, add the chopped apples, strawberries and sprinkle the caster sugar all over the fruit. Stir to coat the fruit with the sugar.
- In a medium bowl add the rolled oats, flour, brown sugar, baking powder, salt and cinnamon, stir to combine. Create a well in the middle and pour in the melted butter. Combine the mixture until it forms chunky breadcrumbs. Add the chopped walnuts and stir. Sprinkle the crumble mixture over the fruit
- Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Bake the crumble over indirect medium-low heat, with the lid closed, for 60 minutes, or until the crumble is golden on top.
- Place your crumble onto the trivet. Bake the crumble over indirect medium-low heat, with the lid closed, for 60 minutes, or until the crumble is golden on top.
- Brush the cooking grills clean. Place the crumble in the centre of the cooking grill, in-between the two charcoal baskets. Bake the crumble over indirect medium-low heat, with the lid closed, for 60 minutes, or until the crumble is golden on top.
- Once the crumble has cooked, sit aside for at least 15 minutes to cool slightly. Dust with icing sugar (if desired). Serve warm or cold with cream or ice cream.
Crumble Mixture
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