Fig Cobbler Recipes

FIG COBBLER

Steps:

• Add the figs, sugar, and flour to a mixing bowl; mix to combine.
• Spoon mixture into an 8-inch square baking pan; dot with butter.
• Roll out pastry to 1/4 inch thickness on a lightly floured surface; cut into 9 x 1/2 inch strips; arrange strips of pastry in a lattice pattern.
• Trim edges as needed.
• Bake in a 375° oven fpr 45 minutes or until golden brown.

MAMMA K'S FIG PRESERVE COBBLER

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place butter in a baking dish; melt butter in the preheated oven, about 5 minutes.
• Mix flour, sugar, and baking powder together in a bowl; add milk, egg, and vanilla extract. Stir until smooth; pour into the melted butter. Spoon fig preserves evenly over the batter.
• Bake in the preheated oven for 20 minutes. Cover with aluminum foil; bake until bubbling and lightly browned, 20 more minutes.

FIG COBBLER RECIPE

Steps:

• Preheat the oven to 375° F (190° C). Use a medium cake pan or quiche dish.
• Cut the stem end away from the tops of the figs; discard them and quarter the fruit. Sprinkle the cinnamon over the figs and set aside.
• Mix the flour, baking powder, and salt.
• Beat the eggs; add 1/2 cup of sugar. Add the butter or margarine and the milk.
• Add the flour mixture to the wet ingredients. Stir gently until everything is combined. Pour the batter into the pan.
• In a medium saucepan, boil the wine and the second 1/2 cup of sugar for 5 minutes. Add the figs; turn them over in the hot syrup and pour the mixture over the batter.
• Bake 30 minutes.
• Serve warm or at room temperature, with whipped cream if you wish.

FIG COBBLER

Steps:

• Chop the figs about 3 hours before making the cobbler and put 1/2 cup sugar on them and cover them in the fridge.
• Melt the stick of butter in the bottom of a 6-8 inch baking dish, mix flour, sugar, and milk, pour into the melted butter dish, then add the figs and stir it all up in the dish.
• Bake at 350 F until it just starts to brown. Approximately 30 to 40 minutes.
• Serve warm with some ice cream or eat just as it is.

FIG AND RASPBERRY COBBLER

Steps:

• In a medium or large saucepan over low heat combine half the figs and half the raspberries with the sugars, flour, ginger, lemon rind, cinnamon stick and ground cinnamon.
• Cool for 40 minutes stirring occasionally.
• Prepare pie crust and preheat oven to 475 degrees.
• Stir in remaining figs and raspberries.
• Remove from heat and discard cinnamon stick.
• Roll out 1/2 of the pie dough and line the bottom of a 2 quart baking dish.
• Fill with fig-raspberry mixture.
• At this point you can roll out the dough and cut into 1 inch strips for a lattice top or tear the crust and top as you will.
• Sprinkle top with the 1 tablespoon sugar and bake for 30 minutes or until crust is a nice light golden brown.
• Remove and place on a wire rack for 30 minutes.
• Serve warm with vanilla ice cream or chill.