A crumble baked on the BBQ picks up a faint smokiness that you don’t get from the oven. The cast iron skillet lends the base a caramelised edge, adding a depth of flavour that complements the natural sweetness of the apples. This is autumn cooking at its best—simple, seasonal, and grounded in the kind of slow, deliberate heat that only fire can provide.

Using indirect heat on a kettle BBQ allows the crumble to cook gently and evenly, giving the fruit time to soften and the topping to turn golden without burning. The addition of cinnamon and a touch of lemon brightens the filling, cutting through the richness of the buttery, brown sugar crumble. It’s a straightforward recipe that relies on quality ingredients and patient cooking rather than fuss or fancy techniques.

This isn’t about turning BBQ into dessert theatre; it’s about making the most of your equipment and the season’s harvest. Whether the apples are from your own garden or sourced locally, this fire-baked crumble is an approachable way to bring a bit of countryside cooking to your everyday BBQ routine.