Fig Cobbler

3:10 pm on 1 April 2011

Ingredients

  • 5 c. peeled halves fresh Figs
  • 1 tsp. lemon juice
  • 1/2 C. sugar
  • 3 Tbsp. flour
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1 Tbsp. butter

Cheddar Pastry

  • 1 c. flour
  • 11/2 tsp. salt
  • 1/3 c. shortening
  • 1 c. shredded Cheddar cheese
  • 2 Tbsp. cold water

Method

Arrange figs evenly in a lightly greased 10 x 6 x 2-inch baking dish. Sprinkle with lemon juice Combine sugar, flour, cinnamon and nutmeg. Stir well and sprinkle over figs. Dot with butter.

Pastry: Combine flour and salt; cut in shortening. Stir in cheese. Sprinkle cold water (1 tablespoon at a time) over surface. Stir with a fork until moist. Roll in a ball. Roll pastry out to 1/2 inch thickness and cut into strips, 10 x 1/2 inches. Arrange in lattice fashion over figs. Bake at 180 degree C for 40 to 45 minutes.

From Jesse Mulligan, 1–4pm

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