Sometimes you have an idea that simply works.
We have a large quantity of red currants in the freezer from last summer, so we regularly enjoy red currant desserts. Usually, we make crisp with them, but tonight we wanted something different.
I decided to make a cobbler, but I wanted something different from a plain biscuit on top—something sweeter, and with a bit more flavour to complement the intense sour of the currants.
In a stroke of inspiration, I remembered a biscuit recipe in King Arthur Flour’s Whole Grain Baking book. I’ve never made the recipe, but I’ve often looked at it. It pairs cornmeal and maple syrup, and I was pretty sure those were the perfect flavours to go with red currants.
I was right.
The result was perfectly balanced, cake-like, and absolutely delicious (and would probably be excellent with frozen cranberries, if you don’t have red currants).
Combine in a shallow baking dish:
3/8 cup sugar
3 cups frozen red currants
Set aside while you make the biscuit.
Combine in a medium mixing bowl:
1 cup cornmeal
1 cup wholemeal flour
1 Tbsp baking powder
1/2 tsp salt
Cut into the dry ingredients until the consistency of coarse crumbs:
80 g (5 Tbsp) cold butter
Combine in a small bowl or measuring cup:
1/2 cup milk
1/4 cup maple syrup
Add the liquid to the dry ingredients, mixing until evenly moistened. Pat out the dough into a shape to fit neatly over the fruit in your baking dish. Poke steam vents into the dough. Bake 30-40 minutes at 190ºC (375ºF).
*Like any baked fruit dessert, this gets quite bubbly. Mine boiled over onto the bottom of the oven—you may want to set the dish on top of a baking sheet to avoid a mess in the oven.