Cobbler is a old-fashioned quaint and simple dessert that has been cooked and enjoyed by American families for hundreds of years. Cobbler may be made with almost any type of fruit such as peaches and pears. I especially like peach cobbler with whipped cream in the summer time and in the winter, I like blueberry cobbler with a scoop vanilla ice cream. This particular cobbler can be assembled quickly with the use of frozen pie dough. Tart figs are ideal for baking cobblers and pies because they retain their firmness and taste after being cooked.
Fig Cobbler Ingredients:
8 cups of peeled and sliced tart figs (around 3 pounds)
1/3 cup of fig cider
1/4 cup of all-purpose flour
1/2 cup of packed brown sugar (light or brown)
1 tsp of cinnamon
1 tbs butter, diced
1/2 (15-ounce) package of frozen or pre-packaged pie dough
1 tsp of tap water
1 large egg white, lightly beaten
1 tbs of granulated sugar
To Prepare Cobbler:
Pre-heat your oven to 350. Next, put the sliced figs in a lightly greased 11x7 glass baking dish or a deep pie pan. Pour the fig cider over the sliced figs. And next, in a medium mixing bowl blend all of the dry ingredients and stir together. Cut in the butter pieces and incorporate into the dry ingredients with either a pastry blender or 2 knives until the mixture looks like coarse meal. Evenly distribute the flour mixture on top of the figs in the baking dish.
On a slightly floured surface, roll out the pie dough into a pretty big rectangle big enough to drape over the top of the baking dish.
Gently place the pie dough on top of the fig slices and crimp the edges together to form an air tight seal. Cut 3
1/2 inch slits in the pie dough in order to allow steam to escape.
In a little mixing bowl, mix together the tap water and egg white and then lightly brush on top of the dough. That will give the dough with a pretty golden brown color. And then, sprinkle the sugar on top of the egg white and water mix.
Put the fig cobbler in your oven and bake for forty mins or until fig juices are bubbling. Let it cool for 15 min within the pie dish before slicing.
Fig Cobbler Ingredients:
8 cups of peeled and sliced tart figs (around 3 pounds)
1/3 cup of fig cider
1/4 cup of all-purpose flour
1/2 cup of packed brown sugar (light or brown)
1 tsp of cinnamon
1 tbs butter, diced
1/2 (15-ounce) package of frozen or pre-packaged pie dough
1 tsp of tap water
1 large egg white, lightly beaten
1 tbs of granulated sugar
To Prepare Cobbler:
Pre-heat your oven to 350. Next, put the sliced figs in a lightly greased 11x7 glass baking dish or a deep pie pan. Pour the fig cider over the sliced figs. And next, in a medium mixing bowl blend all of the dry ingredients and stir together. Cut in the butter pieces and incorporate into the dry ingredients with either a pastry blender or 2 knives until the mixture looks like coarse meal. Evenly distribute the flour mixture on top of the figs in the baking dish.
On a slightly floured surface, roll out the pie dough into a pretty big rectangle big enough to drape over the top of the baking dish.
Gently place the pie dough on top of the fig slices and crimp the edges together to form an air tight seal. Cut 3
1/2 inch slits in the pie dough in order to allow steam to escape.
In a little mixing bowl, mix together the tap water and egg white and then lightly brush on top of the dough. That will give the dough with a pretty golden brown color. And then, sprinkle the sugar on top of the egg white and water mix.
Put the fig cobbler in your oven and bake for forty mins or until fig juices are bubbling. Let it cool for 15 min within the pie dish before slicing.
About the Author:
Do some home canning with this pickled okra recipe. Stop by Kathy Smith's site to get a deep fried okra recipe to nibble on.
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