Raspberry & redcurrant cobbler
Cooking time
Prep: 10 mins Cook: 55 minsSkill level
EasyServings
Serves 6Round off Sunday lunch with this comforting and fruity recipe - you might find it hard to leave the table...
Nutrition and extra info
Nutrition info
Nutrition per serving
- kcalories
- 367
- protein
- 6g
- carbs
- 60g
- fat
- 13g
- saturates
- 8g
- fibre
- 4g
- sugar
- 35g
- salt
- 0.53g
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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Method
- 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.
- 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.
- 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.
- 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.
Recipe from Good Food magazine, August 2010
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Comments
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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.