Peach and coconut crumble from the BBQ Peach and coconut crumble from the BBQ
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Prep 20 minutes
Total 1 hour
Serves
US | Metric
Ingredients
  • 8 peaches sliced
  • 110 g sugar
  • 40 g flour
  • 40 g shredded coconut
  • 50 g cold butter
  • 2 tbsps sugar
  • 1 tsp vanilla extract
Peach and coconut crumble from the BBQ

General prep

  1. Place the sliced peaches in a bowl and mix them together with the 110 grams of sugar and vanilla extract.
  2. Pour the peaches into the skillet.
  3. Take a bowl and mix the 2 tablespoons of sugar with the flour.
  4. Add the butter and add it to the sugar and flour.
  5. Now it's time to get your hands dirty by mixing the butter with the flour and sugar with your hands until you get lumps.
  6. Then add the schredded coconut and mix everything with your hands.
  7. Crumble the mixture over the peaches in the skillet. If you think the mixture is too little, you can double the amount.

Grilling the peach coconut crumble on the BBQ

  1. Fill the grill with lump charcoal and start a fire with two firelighters on the left and right between the charcoal. Let it burn for about 5 minutes with the cover open, install the diffuser plate on the bottom of the rack so it sits just above the charcoal and leave for about another 5 minutes. Once the stone is warmed thoroughly close the lid and make sure the bottom and top vents are open. Close your kamado and adjust the temperature to about 180℃ At this point, almost close the the bottom vent, leaving it open just a little. Close the top vent till it's open for 1/8.
  2. When the temperature has reached 180℃ you can put the skillet on the grill grate. Close the lid for 40 minuts till the crumble is golden and crisp.
  3. Serve the peach coconut crumble warm with vanilla ice-cream.


Good luck making, and greetings from GrillFun!!!

favorite
print
rate
Peach and coconut crumble from the BBQ
Prep 20 minutes
Total 1 hour
Serves
US | Metric
Ingredients
  • 8 peaches sliced
  • 110 g sugar
  • 40 g flour
  • 40 g shredded coconut
  • 50 g cold butter
  • 2 tbsps sugar
  • 1 tsp vanilla extract

General prep

  1. Place the sliced peaches in a bowl and mix them together with the 110 grams of sugar and vanilla extract.
  2. Pour the peaches into the skillet.
  3. Take a bowl and mix the 2 tablespoons of sugar with the flour.
  4. Add the butter and add it to the sugar and flour.
  5. Now it's time to get your hands dirty by mixing the butter with the flour and sugar with your hands until you get lumps.
  6. Then add the schredded coconut and mix everything with your hands.
  7. Crumble the mixture over the peaches in the skillet. If you think the mixture is too little, you can double the amount.

Grilling the peach coconut crumble on the BBQ

  1. Fill the grill with lump charcoal and start a fire with two firelighters on the left and right between the charcoal. Let it burn for about 5 minutes with the cover open, install the diffuser plate on the bottom of the rack so it sits just above the charcoal and leave for about another 5 minutes. Once the stone is warmed thoroughly close the lid and make sure the bottom and top vents are open. Close your kamado and adjust the temperature to about 180℃ At this point, almost close the the bottom vent, leaving it open just a little. Close the top vent till it's open for 1/8.
  2. When the temperature has reached 180℃ you can put the skillet on the grill grate. Close the lid for 40 minuts till the crumble is golden and crisp.
  3. Serve the peach coconut crumble warm with vanilla ice-cream.


Good luck making, and greetings from GrillFun!!!