Combine half of figs, half of raspberries, and next 6 ingredients in a saucepan, and cook, stirring occasionally, over low heat 40 minutes or until fig mixture is thickened. Stir in remaining figs and raspberries, and remove from heat. Remove and discard cinnamon sticks.
Spoon half of fig mixture into a lightly greased 2-quart baking dish, reserving other half.
Roll each piecrust into a 12-inch circle. Cut 1 piecrust into 1-inch strips; set aside. Place remaining piecrust on top of fig mixture in baking dish.
Bake at 475° for 12 minutes.
Spoon remaining fig mixture over baked crust; arrange reserved strips in a lattice design over filling.
I made it with about 2 pints of raspberries or a little less, and it was great. However, I'm not a fan of pie crust cobblers, so I used the old stand-by cobbler batter: 1 cup flour, 1 cup all-purpose flour, 1 cup sugar, 1 cup milk, and 1 tablespoon baking powder, combined and poured over 1/2 cup of melted butter in a 9X13 pan.. Then I put the mix on top and baked. It was all I could do to not just devour the filling as it cooked. Of course, it had to bake about 45 minutes instead of 14 with the batter.