Tangy red currant cobbler with a sweet and easy to make, soft pastry topping. Ready in 30 minutes.
Today’s red currant cobbler is simple, something to make when the guests are already knocking on your door without having previously announced their visit. It happens to us all the time, especially on a lazy Sunday afternoon, when you cannot go shopping for stuff you might need and when you don’t feel like spending too much time in the kitchen either.
I often bake on Sundays, especially when I know people are coming, but this easy red currant dessert has proved to be a life saver on those occasions when people are not announcing their coming or only do so about half an hour before they come.
Why should you make this currant cobbler?
- The cobbler is a great thing to eat not only in summer when the red currants are plentiful but throughout the year as well, as you can definitely use frozen red currants to make this.
- It is versatile, you can make with red, white or black currants, you can make it with blueberries, blackberries, gooseberries or raspberries. Of course, either fresh or frozen.
- And if you don’t happen to have any berries, you can use fruit: peaches, nectarines, plums, grapes and so on.
Ingredients
- As mentioned above, not only red currants but other kinds of berries as well. Or softer fruit, like peaches, nectarines, plums, or grapes chopped into small pieces.
- If using frozen berries, let them thaw and drain well in a colander before adding to the baking dish.
- You will also need eggs, icing sugar, vanilla extract, flour, flaked almonds and a small knob of unsalted butter.
How to make cobbler?
- Wash and dry the berries. Only remove the stem after washing and drying them. Place them in the buttered baking dish.
- Whisk the eggs, sugar and vanilla extract until thick and pale, about 5 minutes. Sieve the flour over this mixture and fold in carefully.
- Sprinkle the flaked almonds on top and bake in the middle of the hot oven for about 20-25 minutes until golden.
- That’s it! And you can serve it immediately!
How to serve?
- The red currant cobbler can be served directly out of the oven or at room temperature.
- I always serve it with a topping. Despite the juicy red currant layer, the sponge cake is rather on the dry side and a topping keeps the balance between the dry and the wet components.
- When served hot vanilla ice cream is the best choice.
- Otherwise, vanilla sauce or freshly whipped cream are amazing choices as well.
- Or, what I also like to serve with a cobbler, a crisp or a crumble: some crème fraiche mixed with a little brown sugar. Leave it until the sugar dissolves and serve. Delicious!
More red currant recipes:
Red Currant Cake – German Recipe
Prawn Salad with Red Currant Sauce
Spitzbuben Cookies (with red currant jam)
Original Linzer Torte (with jam as well)
Red Currant Cobbler
Ingredients
- 300 g/ 10.5 oz red currants Note
- 3 eggs medium Germany, large US
- 6 tablespoons icing sugar
- 1 teaspoon vanilla extract
- 4 tablespoons all-purpose flour
- 2-3 tablespoons flaked almonds
- a small knob of soft unsalted butter about 2 teaspoons
Instructions
- Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Butter a medium casserole form. Wash and dry the red currants. Only remove the stems after cleaning them. Place them on the bottom of the prepared form.
- Whisk the eggs, sugar, and vanilla extract until thick and pale, about 5 minutes. Sieve the flour over this mixture and fold it carefully. Sprinkle the flaked almonds on top and bake in the middle of the hot oven for about 20-25 minutes until golden.
- Serve warm with vanilla ice cream, or cooled with whipped cream, vanilla sauce, or crème Fraiche mixed with brown sugar.
Notes
If using frozen berries, defrost them and drain well in a colander.
Kathy C
Thursday 23rd of June 2022
I tripled the flour as it was otherwise going to be just huge amount of egg that was going to run straight through to the bottom. After baking, the topping was close to being correct. And even though I added 2 T raspberry jam and 2 T strawberry jam to the currants (despite this recipe calling for NO sugar in with the currants), it was still very tart. This recipe needs a complete overhaul. It has too many flaws. And there’s simply no way that photo is based on this actual recipe.
Adina
Thursday 23rd of June 2022
The photo is 100% based on the recipe. There is no need for so much flour; it's just an eggy light topping. Did you measure the flour correctly? And, of course, the currants are tart, probably the tartest berries. Six tablespoons of icing sugar are quite a lot, and they balance the tartness of the berries, but you can always stir some more sugar into the berries. However, making red currants super-sweet doesn't seem like the point of the recipe; they are what they are, and I like their genuine taste. I always wonder when several other people give good ratings and have nothing to complain about, and then I read something like this.
Mike D
Monday 5th of July 2021
Your recipe is really flawed. 4 Tbsp of Flour? That wouldnt even cover a coffee cup with dough, especially for 10 oz of currants. No sugar in the currants either, which will make them bitter, unless you like bitter tasting deserts. You might need to revise this, its totally off.
Adina
Tuesday 6th of July 2021
The recipe is ok, try it before you judge it! And currants will never go bitter, they are thoroughly sour, I can't imagine anything you could do to them to make them bitter. 6 tablespoons sugar in the batter are more than enough to balance their sourness, and again, they would not turn bitter in a million years just because they weren't mixed with sugar. The amount of flour is right as well, this is a dessert, not a cake.
Adina
Sunday 28th of August 2016
I hope you try it, Laura. Thank you. :)
Laura Dembowski
Friday 26th of August 2016
I don't get to work with currants much, but when I do next I am making this cake. Gorgeous!
grace
Friday 26th of August 2016
we just don't use currants much (if ever) over here, and that's a shame! love this idea and the ratio of cake to fruit. :)
Adina
Sunday 28th of August 2016
In Romania, we never used red currants either although they grow there as well, here in Germany everybody loves them.