Fresh Fig Cobbler

Recipe from


Ingredients

Pastry for 1 double-crust (10-inch) deep-dish pie
3/4 cup firmly packed brown sugar
1/2 cup sugar
1/3 cup all-purpose flour
1 teaspoon grated orange rind
1/8 teaspoon ground ginger
4 cups sliced fresh figs
1 1/2 tablespoons butter or margarine

Preparation

Roll half of pastry to 1/8-inch thickness on a lightly floured surface; fit into a 10-inch deep-dish pie plate. Set aside.

Combine sugar, flour, orange rind, and ginger in a large mixing bowl; stir well. Add figs; toss lightly to coat well. Spoon mixture into pastry shell; dot with butter.

Roll remaining pastry to 1/8- inch thickness; cut into 3/4-inchwide strips, and arrange in a lattice fashion over figs. Trim edges; seal and flute. Bake at 400° for 10 minutes. Reduce heat to 375°, and bake an additional 40 minutes.

Note:

Oxmoor House Homestyle Recipes

January 1984