|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 20g||26%|
|Saturated Fat 7g||35%|
|Total Carbohydrate 54g||20%|
|Dietary Fiber 4g||14%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This unique fig cobbler recipe is a perfect blend of sweet, savory, and buttery. Using fresh figs and cheddar cheese pastry, this classic American cobbler is bound to become a family favorite, but it is still sophisticated enough to serve at a dinner party. The fresh fig halves are baked with sugar and lemon juice along with a beautifully aromatic blend of spices including cinnamon and nutmeg. Then, the fig filling is topped with a homemade cheddar cheese pastry dough for a flaky golden crust. The sharp cheddar is the perfect match for sweet figs. You can even adapt this recipe to using apples instead of figs for a truly classic American dessert.
- For the Fig Filling Ingredients:
- 5 cups peeled, halved fresh figs (about 2 1/2 pounds)
- 2 teaspoons fresh lemon juice
- 3/4 cup sugar
- 3 tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg (or allspice)
- 1 tablespoon butter (or margarine)
- For the Cheddar Pastry Ingredients:
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/3 cup solid all-vegetable shortening
- 1/4 cup (1 ounce) cheddar cheese (shredded)
- 2 tablespoons cold water
Preheat oven to 350 F.
Arrange figs evenly in a lightly greased 10 by 6 by 2-inch baking dish and sprinkle with lemon juice.
Combine sugar, 3 tablespoons of flour, cinnamon, and nutmeg or allspice. Stir well and sprinkle over figs. Dot with butter.
For the cheddar pastry, combine 1 cup flour and salt in a medium bowl.
Cut in shortening with a pastry blender until mixture resembles coarse cornmeal.
Stir in cheddar cheese. Sprinkle cold water, 1 tablespoon at a time, evenly over the surface of the dough. Stir with a fork until dry ingredients are moistened.
Shape dough into a ball and chill 1 hour.
Once chilled, roll the pastry out to 1/8-inch thickness on a lightly floured surface. Cut into 10-inch by 1/2-inch strips. Arrange in a lattice pattern over figs. Trim edges.
Bake cobbler for 40 to 45 minutes or until golden brown.
Serve fig cobbler warm or at room temperature as is or with a dollop of homemade whipped cream or scoop of vanilla ice cream.