Name: Raspberry & redcurrant cobbler
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 6
Cuisine: British
Ingredients: 200g redcurrant; 500g raspberries; juice 1 orange; 2-4 tbsp caster sugar; 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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Raspberry & redcurrant cobbler

Raspberry & redcurrant cobbler

Good Food team

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Serves 6

Easy

Prep: 10 mins

Cook: 55 mins

A star rating of 4.7 out of 5.6 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

200g redcurrant
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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Nutrition: per serving

kcal367
fat13g
saturates8g
carbs60g
sugars35g
fibre4g
protein6g
salt0.53g

low

Method

step 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.
step 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.
step 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.
step 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.

Recipe from Good Food magazine, August 2010

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A star rating of 4.7 out of 5.6 ratings

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