Raspberry Redcurrant Cobbler Recipes

RASPBERRY & REDCURRANT COBBLER

Raspberry & redcurrant cobbler image

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

Provided by Good Food team

Time 1h5m

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 367 calories, Fat 13 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 35 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.53 milligram of sodium

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