This is the 50th post on Deliciously Directionless. And to celebrate this ‘golden’ milestone, here is a sweet baked dish with 50 shades of gold – from the perfectly browned crust to the caramelised jaggery! This Spiced Apple Cobbler was inspired by a random tweet by fellow foodie and partner-in-delicious-potlucks, Chhavi, who had baked the apple filling with jaggery, instead of sugar as used by traditional recipes. It’s a spiced up version with not just cinnamon, but also cloves and nutmeg for added flavours. So give it a shot; it’s really easy and tastes divine (even though it looks a bit rustic!).
This recipe serves 6-8 people, depending on portion size!
For the Filling
- 500g Apples
- 50g Jaggery
- 1tsp Cinnamon powder
- 2-3 Cloves, ground
- ¼tsp Nutmeg powder
For the Crust
- 50g All Purpose Flour
- 50g Caster Sugar
- 25g Butter, softened
- 1 Egg
- 1tsp Vanilla
- ½tsp Baking Powder
- Preheat the oven to 170C. Grease a 20cm cake tin and set aside.
- Core and thinly slice the apples. (You can peel the apples before slicing if you wish; I used them as is.)
- Cut the jaggery into as small pieces as you can.
- Mix the apples, jaggery and the three spices. Spread this mixture in the cake tin, covering the base completely. You can sift some sugar on top if you wish.
- Sift together the flour and baking powder. Set aside.
- Beat the butter and sugar together.
- Add the egg and beat well. Mix in the vanilla.
- Add the dry mixture and incorporate as you would a cake batter.
- Spoon the batter over the apple and jaggery mixture. Don’t worry if the batter doesn’t completely cover the fruit filling.
- Bake for 30-40 minutes till the apples are tender and the crust is golden brown.
- Serve warm as is or with ice cream on the side.
OK, I admit it; I ate it straight from the cake tin! But look how tempting it is :)