Blackcurrant is a fruit quite popular in the UK, but is relatively uncommon in North America. We don’t suck on blackcurrant flavoured candies or drink snakebites, and really I do think we are worse off for it.
But now is the season. So pick up a pint of fresh blackcurrants and make this easy blackcurrant and apple cobbler recipe. When baking with blackcurrants be wary that you will need the extra sugar as they are very tart.
Oh, and if you have never tried Ribena before, buy some and try it mixed with soda water. You will find it a great way to get fluids into sick children.
Blackcurrant and Apple Cobbler(serves 4)
Turn the oven on to 375F. In a medium bowl stir together flour, baking powder, salt and 2 tablespoons sugar. Chop butter into pieces and add to the dry ingredients. Using your fingers break the butter into the mixture pressing it into the dry ingredients. You want the butter pieces to be no bigger then peas. Once combined gently stir in milk until just barely combined. The moisture should be thoroughly wet but still lumpy. Set aside for 10 minutes while you prepare your fruit.
Remove any stems from the blackcurrants and add to a bowl along with the apple. Sprinkle 1/2 cup sugar and flour on top and toss to combine. Pour into an 8 x 8 baking dish or pie plate.
Once the wet mixture has had it's ten minutes to chill out, spoon on top of the fruit in clumps. Using your fingers can be fun too. Bake for 25-30 minutes or until the top has set and the fruit is bubbling.