Apple crumble | Caramel | Vanilla ice cream | By Njam

4 persons | Fruit, Desserts | Vegetarian | Dessert

Prep time

• Peel and core the apples. Cut them into 1 x 1 cm cubes.
   
• Light a medium amount of charcoal and heat your YAKINIKU® Kamado to about 180°C.
  When the Kamado has reached temperature, place the grill grate inside. Position the grate at the highest level. For this recipe, you cook with direct heat.

Cook time

• To make the smoked caramel, melt the water and sugar over low heat in a saucepan on the stove or in a Kamado.
  Heat the melted sugar until it begins to turn golden. Meanwhile, heat the cream in a separate pan and add it to the caramel when it turns golden. Keep stirring this mixture continuously, otherwise it will stick to the pan.
   
• Finally, stir the butter and EldurApi Smoked Salt into the caramel sauce.
   
• Mix the apples with the Calvados and set aside.
   
• Mix the soaked apples with the flour.
   
• To make the crumble dough, mix the flour with the sugar, salt, and baking powder. Cut the butter into small pieces and then mix it with the flour.
  Knead everything with your hands until a sandy consistency forms. Pour in the buttermilk and stir until the mixture is somewhere between dough and batter. Finally, fold in the pecans.
   
• For the cobbler, take four small iron skillets. Pour a layer of caramel onto the base and scatter apple pieces over each layer. Spoon the crumble batter over the top and smooth it out slightly.
  Place the skillets on the grill of the Kamado, close the lid, and bake the cobbler for about 20 to 25 minutes, until the batter is golden brown.
   
• Serve with vanilla ice cream and drizzle with the remaining caramel.