Kalamazoo K1000HB-2-NA, Use And Care Manual

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Directions
Prepare the grill for direct-grilling over a hot fire, about 500°F with an indirect
zone as well. (The indirect zone is optional if you don’t have room for both.)
Place the cookies in a blender or food processor and pulse until they have
become coarse crumbs. Transfer to a bowl. Stir in the salt, nutmeg and
melted butter.
Combine the blueberry juice, sugar, tapioca starch, ginger and lemon zest in
another bowl. Whisk to combine. Stir in the blueberries and peaches.
Pour the fruit mixture into a heavy, grill-safe 12-inch round pan. (You can use a
cast-iron skillet or enameled cast-iron pan.) Top with the cookie crumble.
Place the pan over the hottest part of the fire. The fruit mixture should begin
bubbling within 2 minutes. Once bubbling, close the grill lid and continue
cooking for 3 minutes more. If the crumble has not browned, move the pan to
the indirect zone, close the grill lid and cook for a few minutes more. The dish
should need no more than 10 minutes cooking time.
Remove from the grill and serve warm with vanilla ice cream, if desired.
TIP: The keys to this dish being easily and quickly cooked on the grill are the
pre-cooked cookies for the topping and the thin layer of the fruit mixture. It is
important to use a 12-inch round pan or a rectangular pan sized such that there
is a single layer of fruit and only a thin layer of cookie topping.
Serves 6 to 8
1 pound soft sugar cookies, broken up
1 teaspoon fine sea salt
Freshly grated nutmeg, about ¼
teaspoon
¼ cup melted butter
½ cup blueberry juice
½ cup granulated sugar
1 tablespoon tapioca starch (or
cornstarch)
1 teaspoon freshly grated ginger
Finely grated zest of 1 lemon
1 pint blueberries
3 peaches, pitted and thinly sliced
Vanilla ice cream, optional
Blueberry Peach Crumble
This recipe was inspired by a technique Chef Sherry Yard uses to make a fruit dessert with a
crumbled almond-cookie topping. Our recipe adopts her approach to avoid the need for any
baking time — but with a different flavor profile. There is a hint of fresh ginger in the fruit and
a touch of nutmeg in the sugar-cookie topping. This recipe is quick, easy and a perfect end
for any summer barbecue.