Fig Cobbler Recipes

Steps:

• Heat oven to 350°F. Spray 9-inch square pan with cooking spray. In small bowl, beat 1/2 cup butter, 1/4 cup granulated sugar and the vanilla with electric mixer on medium speed until well blended. On low speed, beat in 1 cup flour until soft dough forms. Press dough in bottom of pan. Bake 10 to 15 minutes or until center is set.
• Meanwhile, in 2-quart saucepan, cook filling ingredients over medium-high heat 5 to 10 minutes, stirring frequently, until figs are tender and most of liquid is absorbed. Spread over crust.
• In small bowl, mix 1/4 cup flour, the brown sugar and 3 tablespoons butter, using pastry blender or fork, until crumbly. Stir in oats and walnuts. Sprinkle over filling.
• Bake 15 to 20 minutes longer or until edges are bubbly and topping is light golden brown. Cool completely, about 1 hour. For bars, cut into 4 rows by 4 rows.

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.

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.

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.