Fig & Cherry Cobbler
Submitted by shepal
Fig and cherry cobbler with dried figs, cherry pie filling, cinnamon, and drop biscuit topping. A bubbly, old-fashioned fruit cobbler that starts hot and finishes at moderate heat.
YIELD
5 servingsPREP
20 minCOOK
30 minREADY
1 hrsDried figs and cherry pie filling might seem like an odd pairing, but they work beautifully together. The figs bring a deep, honeyed sweetness and chewy texture while the cherries add tartness and a syrupy sauce that bubbles up around the biscuit topping.
Snip the figs into small bits with scissors (way easier than trying to chop their sticky flesh with a knife). The cherry syrup hydrates the fig pieces as everything bakes, softening them into something almost jam-like.
The biscuit topping gets a little extra sugar and cinnamon mixed in, plus more milk than a standard biscuit recipe for a softer, more scone-like drop dough that bakes up golden and fluffy on the bubbly fruit.
Pro Tips
- Start at high heat to get the fruit bubbling quickly, then drop to moderate so the biscuits cook through without the bottom burning. This two-temperature method is key.
- Drop small spoonfuls of biscuit dough. Large blobs won’t cook through in the center. Small drops expand as they bake and create more of that crispy-edged surface.
- The cobbler is done when the fruit is actively bubbling at the edges and the biscuit tops are golden brown, not just pale.
Variations
- Use fresh figs when in season. Quarter them and reduce the sugar since fresh figs are sweeter and juicier.
- Swap cherry pie filling for canned peach slices with their syrup for a fig-peach version.
- Add a crumble of blue cheese on top of each serving. It sounds strange but the saltiness against the sweet fruit is remarkable.
Ingredients
Directions
With scissors, snip off fig stems, and cut figs into small bits.
In a pudding dish, combine figs, cherries and their syrup.
Mix cinnamon, cake flour and sugar together and stir into fruit.
Melt butter and stir into fruit.
Make half the amount of your favorite biscuit recipe - or use biscuit mix - and be sure to add 1 tablespoon sugar and 1 tsp. cinnamon and 3 Tbsps. more milk than the recipe calls for. Drop biscuit dough from a teaspoon onto the fruit.
Bake in a hot oven at 450℉ (230℃). for 6 minutes, then lower heat to moderate for about 20 minutes or until cobbler is bubbly and biscuits are quite done.
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