Raspberries and red currants are great complements and I am about to put them to test in another fruit dessert variation. I still have a full tray of fresh berries I picked earlier in the week. They hold pretty well in the fridge. We have been munching on them, using them with the morning oatmeal and I am turning them into desserts every few days. They all have been delicious and we haven’t gotten bored yet. Their season is short, so might as well enjoy them as much as we can while they last.
Today I decided to make a cobbler. For those that don’t know, a cobbler is a deep dish pie with a fruit filling but with the pastry only on the top. The berries are cooked in their own juices and topped with a sweet buttery biscuit. What I like about a cobbler is that it is faster and easier to make than pie. The filling is mixed up in 5-10 minutes and the pastry dough is completed in about 15-20 minutes. Making a pie takes more careful planning with required cooling and resting times. The cobbler is put together in one sequence, baked and is served warm a short while after.
The Raspberry – Red Currant Cobbler tastes very rich and juicy. I especially liked the pronounced vanilla aroma accent that embodies the fruit filling. I have used my own homemade vanilla extract. It is easy to make, and although research has revealed little to no difference in taste between the real and artificial vanilla flavor in baked goods, I still prefer and love the home made pure vanilla extract.
The recipe is adapted from “Rustic Fruit Desserts”. Although the authors have stated that the cobbler is the best if eaten the same day when baked, our cobbler lasted three days since it is potent and a fairly large dessert. I can say it was excellent each and every single day, regardless of serving temperature.
The perfect serving companion for the cobbler is vanilla ice cream. Spooned over with the deep purple red juices, it is an attractive and visually pleasing dessert. It looks like a work of art and tastes like a gift of summer.
| Prep Time | 45 minutes |
| Cook Time | 55 minutes |
| Servings |
servings
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- 318 g granulated sugar
- 2 tbsp cornstarch
- 1 tsp ground cinnamon
- 1/2 tsp sea salt
- 720 g red raspberries fresh or frozen
- 330 g red currants fresh or frozen
- 2 tbsp pure vanilla extract
- 255 g all purpose non bleached flour
- 3 tbsp granulated sugar additional 1 tbsp to top the biscuits
- 1 tsp baking powder
- 1 tsp sea salt fine
- 180 g unsalted butter cold, cut into small cubes
- 187 ml buttemilk cold, additional 1 tbsp for biscuit glazing
Ingredients
Fruit Filling
Biscuit
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- Preheat the oven to 190 °C (375 °F).
- Butter a 3L (3 quart) baking dish, dimensions approximately 203 mm x 279 mm (8" x 11")
- Rub the sugar, cornstarch, cinnamon, and salt together in a large bowl.
- Add the raspberries and currants and toss to combine.
- Gently stir in the vanilla extract.
- Transfer the fruit mixture into the prepared pan, making sure to scrape the bowl well.
- Mix together in a bowl: flour, 3 tbsp of sugar, baking powder and sea salt.
- Add the butter, cut in small cubes, and toss until evenly coated. Using a pastry blender, cut in the butter until it reassembles a coarse meal.
- Pour in the buttermilk and stir with a fork until dry ingredients are moistened. The dough will be crumbly and large pieces of butter will be still visible.
- Turn the dough onto a lightly floured counter and gently press it together to form a rectangle.
- Roll the dough out to a rectangle about 190 mm x 254 mm (7.5" x 10"), and with thickness of approximately 9 mm (1/3").
- Cut twelve 63 mm (2 1/2") square or round biscuits.
- Place the biscuits on top of the fruit filling in a 3 x 4 pattern.
- Brush the top of biscuits with 1 tbsp of buttermilk and sprinkle with 1 tbsp of sugar.
- Bake for 50-55 minutes until the biscuits have a golden color. Serve warm.
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