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Fig Cobbler in Cheddar Pastry
5 cups peeled halved fresh figs (2 1/2 pounds)
1 teaspoon lemon juice
3/4 cups granulated sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 tablespoon butter
1 cup all-purpose flour
1/2 teaspoon salt
1/3 cups shortening
1/4 cups shredded Cheddar cheese
2 tablespoons cold water
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 into 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 350 degrees F for 40 to 45 minutes.