Raspberry & Redcurrant Cobbler
This fruity redcurrant and raspberry cobbler is a delightful summer dessert that bursts with sweet and tangy flavors. The juicy berries are topped with a soft, crumbly cobbler that bakes to a golden perfection. Serve it warm with a dollop of crème fraîche or a scoop of ice cream for a truly indulgent treat.
— Constant Cookbook
Ingredients
- 200g redcurrants
- 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
Instructions
- 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.
Cook Time
55M
Prep Time
PT10M
Yield
Serves 6
Nutrition
- Calories: 367 calories
- Fat Content: 13 grams fat
- Saturated Fat Content: 8 grams saturated fat
- Carbohydrate Content: 60 grams carbohydrates
- Sugar Content: 35 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 6 grams protein
- Sodium Content: 0.53 milligram of sodium
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