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.
- 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:
Spitzbuben Cookies (with red currant jam)
Original Linzer Torte (with jam as well)
- 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)
- 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.
You can use other berries instead.
If using frozen berries, defrost them and drain well in a colander.
Nutrition Information:Yield: 4 Serving Size: 1/4 of the cobbler
Amount Per Serving: Calories: 225Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 145mgSodium: 87mgCarbohydrates: 29gFiber: 4gSugar: 17gProtein: 8g
Nutritional information is not always accurate.