RASPBERRY & REDCURRANT COBBLER
Round off Sunday lunch with this comforting and fruity recipe - you might find it hard to leave the table...
Provided by Good Food team
Categories Dessert, Dinner
Time 1h5m
Number Of Ingredients 10
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
RASPBERRY COBBLER
Make and share this Raspberry Cobbler recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a mixing bowl, toss the raspberries with the sugar and lemon juice.
- Spread berries out into a buttered 10x6 inch baking dish.
- Dot with 2 tablespoons butter.
- In another mixing bowl, add Bisquick, melted butter, egg, and milk; stir just to combine.
- Drop spoonfuls of dough over fruit.
- Bake for 30-35 minutes at 350 degrees or until a pick comes out clean (comes out clean from the biscuit dough, that is).
- Serve warm with whipped cream.
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