Best Fig And Raspberry Cobbler Recipes

FIG COBBLER

Fig Cobbler image

Fig Cobbler. When Figs are in season you simply have to make a cobbler! This is a delicious recipe and lovely served warm or chilled with some ice cream or a blob of whipped cream!

Provided by Lovefoodies

Time 45m

Number Of Ingredients 5

Ingredients

1 cup all purpose flour
1 cup regular sugar
1 cup milk
1 stick (115 g) butter
2 cups of figs chopped

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.

Nutrition Facts : Calories 625 calories, Carbohydrate 99 grams carbohydrates, Cholesterol 66 milligrams cholesterol, Fat 25 grams fat, Fiber 4 grams fiber, Protein 6 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 4, Sodium 216 milligrams sodium, Sugar 68 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

FIG AND RASPBERRY COBBLER

Fig and Raspberry Cobbler image

If you have never had fresh figs do try to buy some if you can-but use right away! This really is a lovely combination of fruits!

Provided by Diana Adcock

Categories Dessert

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs fresh figs, stemmed and quartered
2 lbs fresh raspberries, washed and drained well
1 cup white sugar
1/2 cup packed brown sugar
2 tablespoons flour
2 teaspoons fresh grated ginger
1 teaspoon fresh grated fresh lemon rind
3 inches cinnamon sticks
1 teaspoon fresh ground cinnamon (if you can)
1 pastry for double-crust pie (see No-Fail Pie Crust or #17834)
1 tablespoon white sugar

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.

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