Raspberry & redcurrant cobbler

Raspberry & redcurrant cobbler

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(6 ratings)

Prep: 10 mins Cook: 55 mins

Easy

Serves 6
Round off Sunday lunch with this comforting and fruity recipe - you might find it hard to leave the table...

Nutrition and extra info

Nutrition: per serving

  • kcal367
  • fat13g
  • saturates8g
  • carbs60g
  • sugars35g
  • fibre4g
  • protein6g
  • salt0.53g
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Ingredients

  • 200g redcurrant
    Redcurrant

    Redcurrant

    red-cur-rant

    These shiny little berries grow low on bushes, hanging from the branches like rows of miniature…

  • 500g raspberries
    Raspberries

    Raspberry

    ras-beh-ree

    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

  • juice 1 orange
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 2-4 tbsp caster sugar

For the cobbler

  • 85g cold butter, cubed
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 200g self-raising flour
  • 100g soft brown sugar
    Sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 150ml full-fat milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 2 tbsp demerara sugar
  • crème fraîche or ice cream, to serve

Method

  1. Heat oven to 190C/170C fan/gas 5. If the redcurrants are still on their stalks, run each stalk through the tines of a fork to release them. If you have the time and inclination, pinch the little end stalks off – this will make them nicer to eat.

  2. Put the redcurrants and raspberries into a 1-litre baking dish, add the orange juice and shake over most of the sugar. Taste a raspberry first to gauge whether you will need all the sugar or not.

  3. To make the cobbler, whizz the butter, flour, soft brown sugar and a pinch of salt to fine breadcrumbs in a food processor. Mix in the buttermilk or milk to make a very soft, spoonable dough.

  4. Dollop the dough over the fruit in blobs and sprinkle with demerara. Bake for 55 mins or until the top is golden and cooked through and the berries bubbling.

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Comments (5)

martineboogaerts's picture
4

I had some blackberries, raspberries and strawberries left over, mixed them with apple and some currents and followed the rest of the recipe as described but reduced the sugar. Delicious! Did not last very long...

joannepd's picture
5

I used whitecurrants instead of redcurrants as I found some in the freezer left over from a glut on the allotment last summer! It was a lovely zingy flavour and the cobbler topping was delicious and lighter than I expected. The fruits produced a lot of juices which the topping managed to absorb without going soggy. I served it warm with ice cream and creme fraiche but it was equally good cold the next day- will definiteley make again.

oljica's picture
5

I used cranberries and blueberries instead of redcurrants, and it was delicious. I also added some vanilla to the cobbler.

lil_nats's picture
5

best cobbler recipe i've tried yet. I used gluten free ingredients and it was delicious.

kiki85's picture
5

served for friends after dinner. there was nothing left.

used soft dark brown sugar - it gave a bit nutty taste. yum...

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