Cobbler is a simple dessert that has been enjoyed in America for hundreds of years. It can be made with many types of fruit, including berries, peaches, and figs. This particular recipe calls for fig cobbler that can be assembled quickly using frozen pie dough. The ingredients are sliced figs, fig cider, flour, brown sugar, cinnamon, and butter. The figs and liquid are placed in a baking dish and topped with a dry ingredient mixture and pieces of butter. Pie dough is rolled out and placed over the top, then slits are cut to allow steam to vent. Once baked, the cobbler is cooled before serving.

1. Cobbler is a time-honored quaint and simple dessert that
has been cooked and enjoyed by American people for
hundreds of years. Cobbler can be prepared with
practically any type of fruit like berries. I really like peach
cobbler with whipped cream in the summer and in the fall
season, I like fig cobbler with some vanilla ice cream. This
particular cobbler can be assembled quickly with the help
of frozen pie dough. Tart figs are ideal for baking pies and
cobblers because they retain their firmness and flavor
after being cooked.

2. Cobbler Ingredients:

3. 8 cups of peeled and sliced tart figs (around 3 pounds)

4. 1/3 cup of fig cider

5. 1/4 cup of all-purpose flour

6. 1/2 cup of packed brown sugar (light or brown)

7. 1 tsp of cinnamon

8. 1 tbs butter, diced

9. 1/2 (15-ounce) package of frozen or pre-packaged pie
dough

10. 1 tsp of tap water

11. 1 large egg white, lightly beaten

12. 1 tbs of granulated sugar

13. To Prepare Cobbler:

14. Preheat the oven to 350. Next, put the fig slices in a lightly
greased 11x7 glass baking dish or even a a deep pie pan.
Drizzle the fig cider over the sliced figs. And next, in a
medium bowl mix together all of the dry ingredients and
stir together. Add in the butter pieces and combine into
the dry ingredients with either a pastry blender or 2
knives until the mix looks like coarse meal. Evenly sprinkle
the flour mixture on top of the figs in the pan.

15. On a slightly floured surface, roll out the pie dough into a
large rectangle big enough to drape over the top of the pie
pan.

16. Gingerly place the pie dough over the fig slices and push
the edges together to form an air tight seal. Cut 31/2 inch
slits in the pie dough in order to allow steam to vent.

17. In a little bowl, combine together the tap water and egg
white and then brush on top of the dough. This tends to
provide the dough with a nice golden brown tone. And
then, sprinkle the sugar on to the egg white and water
mix.

18. Place the fig cobbler in your oven and bake for forty mins
or until the juices are bubbling. Let it cool for fifteen mins
inside the pie pan before serving.

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