Red Currant Cobbler
A tangy red currant cobbler with a soft, sweet pastry topping that's quick and easy to make, ready in just 30 minutes.
Servings: 4 servings
Calories: 225kcal
Equipment
- Medium casserole dish
Ingredients
- 10.5 oz red currants 300 g, Note
- 3 eggs large
- 6 tablespoons confectioners sugar
- 1 teaspoon vanilla extract
- 4 tablespoons all-purpose flour
- 2-3 tablespoons flaked almonds
- 2 teaspoons unsalted butter soft
Instructions
- Preheat the oven to 400°F/ 200°C. Butter the baking dish.
- Prepare red currants: Wash and dry them. Only remove the stems after cleaning them. Place them on the bottom of the prepared form.10.5 oz red currants/ 300 g
- 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. 3 eggs + 6 tablespoons confectioners sugar + 1 teaspoon vanilla extract + 4 tablespoons all-purpose flour + 2-3 tablespoons flaked almonds + 2 teaspoons unsalted 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.
Notes
- Berry choice: You can use other berries instead. If using frozen berries, defrost them and drain well in a colander.
Nutrition
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