Fig Cobbler Recipes
MAMMA K'S FIG PRESERVE COBBLER
I love fig preserves from my tree, but I haven't run across a lot of recipes for using the preserves on this website. So I am submitting one of my family's favorites. This one is quick and easy, yet so yummy. You can substitute any fruit preserves or jam or fresh fruits boiled down in sugar to make a syrup base. Serve with vanilla ice cream or whipped topping.
Provided by mammak
Categories Desserts Cobbler Recipes
Time 55m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 444.9 calories, Carbohydrate 91.8 g, Cholesterol 40.9 mg, Fat 7.2 g, Fiber 1.3 g, Protein 3.8 g, SaturatedFat 4.3 g, Sodium 209 mg, Sugar 63.9 g
FIG COBBLER
My granny had a fig tree and used to make all kind of neat things with the figs. This was my favorite.
Provided by ratherbeswimmin
Categories Dessert
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 110.4, Sodium 0.1, Carbohydrate 27.9, Fiber 0.1, Sugar 25, Protein 0.4
FIG AND RASPBERRY COBBLER
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
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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