Raspberry & redcurrant cobbler

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• BestBaker

  14 August 2010

  BestBaker rated this recipe

  

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• kiki

  31 August 2010

  kiki rated and commented on this recipe

  

  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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• lil_nats

  01 June 2011

  lil_nats rated and commented on this recipe

  

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

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• Olja

  02 August 2011

  Olja rated and commented on this recipe

  

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

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• jo62

  30 January 2012

  jo62 rated and commented on this recipe

  

  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.

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• HaveYouHadCake?

  02 September 2012

  HaveYouHadCake? rated and commented on this recipe

  

  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...

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Ingredients

• 200g redcurrants
• 500g raspberries
• juice 1 orange
• 2-4 tbsp caster sugar

FOR THE COBBLER

• 85g cold butter , cubed
• 200g self-raising flour
• 100g soft brown sugar
• 150ml full-fat milk
• 2 tbsp demerara sugar
• crème fraîche or ice cream, to serve

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 10 mins

Cook 55 mins

Ingredients

• 200g redcurrants
• 500g raspberries
• juice 1 orange
• 2-4 tbsp caster sugar

FOR THE COBBLER

• 85g cold butter , cubed
• 200g self-raising flour
• 100g soft brown sugar
• 150ml full-fat milk
• 2 tbsp demerara sugar
• crème fraîche or ice cream, to serve

Per serving

367 kcalories, protein 6g, carbohydrate 60g, fat 13 g, saturated fat 8g, fibre 4g, sugar 35g, salt 0.53 g

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