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!).
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!
portion size!
You’ll need:
For
the Filling
the Filling
- 500g Apples
- 50g Jaggery
- 1tsp Cinnamon powder
- 2-3 Cloves, ground
- ¼tsp Nutmeg powder
For
the Crust
the Crust
- 50g All Purpose Flour
- 50g Caster Sugar
- 25g Butter, softened
- 1 Egg
- 1tsp Vanilla
- ½tsp Baking Powder
How to:
- 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 🙂
cake tin! But look how tempting it is 🙂
Rustic and beautiful 🙂 Happy 50th post and heres to many more 50's coming your way! 🙂
Cheers!
Thank you!! And Amen to that 🙂
This rusticness looks so goood!Congrats for the 50th:)To many more!!
Thank you so much!
I am salivating right now. Think i will make this SOON!
Think it's the last pic that's doing it 😉 Thank you!!
i agree make this soon and congrats on the 50 th post 🙂
Thank you so much 🙂
Wow – that looks delicious and divine. I think I want to try it out. Since you have given the pics, it makes it seem more easy to try out. Can keep referring back stage by stage in case of doubt. Thanks a ton – waiting for more recipes like this one!
Thanks so much, Swapna! Do try it out & let me know. Cheers 🙂