Fig and Raspberry Cobbler

Recipe by Diana Adcock
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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