Fig And Raspberry Cobbler Recipes

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.

Steps:

• Preheat oven to 400 degrees F. Arrange the fresh figs, cut side up, in a buttered 2-quart baking or gratin dish. Sprinkle the dried figs and raspberries around and on top of the fresh figs. Set aside. In a blender or food processor, combine the flour, 1 1/4 cups of the cream, the sugar, eggs, and salt. Process until well-mixed, about 30 seconds. Pour the batter over the fruit. Sprinkle the top with the sliced almonds. Bake in the middle of the oven until the top is golden and the batter is slightly firm to the touch, 25 to 30 minutes. Transfer the pan to a rack and let it cool for 15 minutes. In the meantime, combine the remaining 1-cup cream with the confectioners' sugar and the vanilla, and whip until soft peaks form. Spoon the clafoutis onto individual plates, and serve with whipped cream.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Mix flour, 1/2 cup sugar, baking powder, and salt in a bowl; mash butter into the flour mixture until crumbly. Stir boiling water into the flour mixture to form a dough.
• Dissolve cornstarch in cold water in a separate large bowl. Stir blueberries, raspberries, 3/4 cup sugar, and lemon juice into the cornstarch mixture; transfer to a cast-iron skillet and bring to a boil, stirring frequently. Drop dough into the skillet by the spoonful. Put skillet onto the prepared baking sheet.
• Bake in preheated oven until the topping is golden brown, about 25 minutes.

Steps:

• Heat oven to 180C/160C fan/ gas 4. Grease and line the base of a 20cm springform cake tin. Make the crumble topping by rubbing the flour and butter together with your fingertips until you have a crumbly mixture. Stir in the sugar.
• For the cake, cream the butter and sugar until pale and fluffy. Add the egg, a little at a time, beating well after each addition. Beat in the vanilla. Sift the flour and add the almonds and baking powder. Fold in 1 large tbsp of the flour mixture into the batter, then add the rest, alternating with the yogurt.
• Snip the stalks off the figs. Halve four of them and chop the rest. Stir the chopped figs and one-third of the raspberries into the batter, then scrape into the prepared tin. Lay the halved figs on top and sprinkle on half the remaining raspberries. Scatter on the crumble, then the rest of the raspberries, then the flaked almonds.
• Bake in the oven for 1 hr 15 mins or until a skewer inserted into the centre of the cake comes out clean (check it after 1 hr). Leave in the tin for about 15 mins, then run a palette knife around the outside of the cake, carefully unclasp the surround, remove the base and the parchment, and slide the cake onto a serving plate. Serve with crème fraîche.

Steps:

• Heat oven to 190C/170C fan/gas 5. If the redcurrants are still on their stalks, run each stalk through the tines of a fork to release them. If you have the time and inclination, pinch the little end stalks off - this will make them nicer to eat.
• Put the redcurrants and raspberries into a 1-litre baking dish, add the orange juice and shake over most of the sugar. Taste a raspberry first to gauge whether you will need all the sugar or not.
• To make the cobbler, whizz the butter, flour, soft brown sugar and a pinch of salt to fine breadcrumbs in a food processor. Mix in the buttermilk or milk to make a very soft, spoonable dough.
• Dollop the dough over the fruit in blobs and sprinkle with demerara. Bake for 55 mins or until the top is golden and cooked through and the berries bubbling.

Steps:

• In a mixing bowl, toss the raspberries with the sugar and lemon juice.
• Spread berries out into a buttered 10x6 inch baking dish.
• Dot with 2 tablespoons butter.
• In another mixing bowl, add Bisquick, melted butter, egg, and milk; stir just to combine.
• Drop spoonfuls of dough over fruit.
• Bake for 30-35 minutes at 350 degrees or until a pick comes out clean (comes out clean from the biscuit dough, that is).
• Serve warm with whipped cream.