Spiced Apple Cobbler with Jaggery

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!
You’ll need:
the Filling
  • 500g Apples
  • 50g Jaggery
  • 1tsp Cinnamon powder
  • 2-3 Cloves, ground
  • ¼tsp Nutmeg powder


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
  • 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
  • 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


OK, I admit it; I ate it straight from the
cake tin! But look how tempting it is 🙂


  1. Swapna Raghu Sanand 18 January, 2013 at 15:19 Reply

    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!

Leave a reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.