Mini Apple Crumbles

Mini Apple Crumbles

I love apple desserts.  I’ve been wanting to try a mini crumble for a while on the Big Green Egg.

Added some rumtopf to this one but you can substitute the apples or the rumtopf with your own favourite combination of fruit.

Rumtopf is fruit soaked in alcohol in a jar.

Cooking surfaces

Baking stone icon

BBQ Temperature



  • 150g plain flour
  • 100g cold butter (straight from the fridge)
  • 100g sugar
  • 50g rolled oats
  • 2 bramley apples
  • Squeeze of lemon juice
  • 4 dsp rumtopf (mix of soaked dried fruits)
  • Drizzle of honey
  • 2 dsp sugar


  1. Setup your Big Green Egg for an indirect cook with the ConvEGGtor (plate setter) feet up and stainless steel grid on top with baking stone. Set the temp to 220°C.
  2. Put the flour and butter, chopped into cubes, in a bowl. Rub together until you have a breadcrumb consistency.  I cheated and used the Thermomix (any mixer will work!).
  3. Add the sugar and oats to the breadcrumb mix and stir it all together.
  4. Peel the apples.  I squeeze over lemon juice; it stops the apples going brown and adds flavour.
  5. You can also add any other fruit at this stage.  I added 4 dsp of my rumtopf mix.
  6. Add 2 dsp sugar and a good drizzle of honey to the fruit mix. Give it a good stir.
  7. Divide the fruit between your dishes.  Fill approximately 2/3 full.
  8. Portion the crumble between your dishes.  My pudding pots hold about 175ml of liquid and are 7.5cm wide and 4.5cm deep.  This made 6 crumbles with a small amount of fruit left over.
  9. Place on the baking stone and bake for approx 25 minutes, until golden on top.  I checked after 20 minutes as I was using metal containers.
  10. Remove from the Big Green Egg to a wire cooling rack and leave to cool.
  11. Leave to cool for a few minutes as they will be piping hot.
  12. Serve with custard, cream or ice cream.  Whatever takes your fancy.



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