Blueberry crumble with vanilla ice cream
Recipe Facts
Difficulty level:
easy ◉◉◎◎◎
Quantity for:
4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill with lid, casserole dishes
Ingredients
• 100 g spelt flour type 630
• 50 g ground hazelnuts
• 75 g brown sugar
• 75 g soft butter
• 250 g blueberries (fresh or
frozen)
• Vanilla ice cream/whipped cream to serve
Matching accessories are available in our shop!
preparation
➊ Prepare a grill with a lid for indirect grilling and set it to 200°C.
➋ Combine the flour, hazelnuts, and sugar. Add the butter in small pieces and knead with your hands until crumbly. Refrigerate for about an hour.
➌ Wash the blueberries and cook them with 2 tablespoons of water in a small saucepan on the grill for about 5 minutes. Divide the blueberries among 4 ovenproof casserole dishes and let cool. Top with the cooled crumble topping.
➍ Bake the blueberry crumble on the grill for about 20–30 minutes until it has reached a beautiful golden brown color.
➎ Allow to cool slightly and serve lukewarm with a scoop of vanilla ice cream and/or whipped cream.
Recipe by Elmar Fetscher
FIRE&FOOD editor Elmar Fetscher has known and loved cooking and roasting over a wood fire since childhood – thanks to his grandmother's "kitchen witch." Since then, the principle of cooking over fire and the associated smoky flavors have held such high priority for Elmar that, starting in 2002, he based his career, and thus a whole part of his life, on it.
Recipe from FIRE&FOOD issue 03/2025
