Apple CakePhoto: Mathias Neubauer
Apple Cake with Rye Crumbles from the Skillet
Recipe by Weber from the book: “Weber’s Camping Grillen”
Hardly any dessert brings back as many memories as a warm apple pie. This version is baked right on the grill in a cast-iron skillet. Slices of cored apples are layered over a crispy shortcrust pastry base. In between and on top are apricot jam and crumble made with rye flour, which adds a subtly nutty note. The cake bakes until golden brown over indirect heat, whether after a barbecue evening or while camping. Serve warm, preferably with a dollop of whipped cream or a scoop of vanilla ice cream.
Preparation
- 1
Prepare the grill for indirect medium-high heat (200–220 °C).
- 2
For the crumbles, rub the rye flour, sugar, butter, and salt together with your fingers for a few minutes until loose crumbles form.
- 3
Peel the apples, trim the ends, and remove the cores. Slice the apples crosswise into 1 cm thick slices.
- 4
Grease the skillet with butter and dust with flour. Place the pastry into the skillet, press the edge gently, and prick the base several times with a fork.
- 5
Spread half of the jam over the pastry base and sprinkle with half of the crumbles.
- 6
Arrange the apple slices in an overlapping circular pattern. Spread the remaining jam on top and distribute the remaining crumbles.
- 7
Bake in the indirect zone with the lid closed for 45–50 minutes until golden brown. Serve lukewarm.
The rye crumbles are also worth making on their own as a crunchy topping for yogurt, compote, or layered desserts. Simply bake the crumbles in a skillet lined with parchment paper over indirect heat (170–180 °C) with the lid closed for 14–16 minutes. Allow to cool completely before using.