Red Currant Cobbler
Tangy red currant cobbler with a sweet and easy to make, soft pastry topping. It can be served hot or at room temperature.
Prep Time20 minutes mins
Cook Time25 minutes mins
Total Time45 minutes mins
Course: Desserts
Cuisine: American
Servings: 4
Calories: 225kcal
- 300 g red currants 10.5 oz, Note
- 3 eggs large
- 6 tablespoons icing sugar
- 1 teaspoon vanilla extract
- 4 tablespoons all-purpose flour
- 2-3 tablespoons flaked almonds
- 2 teaspoons soft unsalted butter
Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Butter a medium casserole form.
Prepare red currants: Wash and dry them. Only remove the stems after cleaning them. Place them on the bottom of the prepared form.
Batter: Whisk the eggs, sugar, and vanilla extract until thick and pale, about 5 minutes. Sieve the flour over this mixture and fold it carefully. Pour the batter on top of the berries. Sprinkle the flaked almonds on top and dot with the butter.
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.
Serving: 1/4 of the cobbler | Calories: 225kcal | Carbohydrates: 29g | Protein: 8g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Cholesterol: 145mg | Sodium: 87mg | Fiber: 4g | Sugar: 17g