Fig Cobbler

8 servings Prep: 15 m Cook: 45 m Total: 1 h Beginner
5.0/5 (1)
Fig Cobbler
Create a great dessert with fig preserves and a “mashe pan” - sweet “gateau sucre” cake topping type cake - one of the best! This classic Louisiana cobbler features a golden cake batter that rises around sweet, jammy figs as it bakes.

Ingredients

8 servings
  • 1/4 cup butter or margarine
  • 1 cup all purpose flour
  • 1 cup sugar
  • 2 tsp baking powder
  • 1 cup milk
  • 1 large egg or 2 small eggs
  • 1 tsp vanilla extract
  • 3 cups fig preserves
  • 1/8 tsp each of nutmeg and cinnamon (optional)

Step-by-Step Instructions

  1. Preheat oven to 375 degrees Fahrenheit. Place butter in 2-quart baking dish. Place in oven and bake until butter melts, about 3-5 minutes. Remove from oven and set aside.
  2. Combine flour, sugar, and baking powder in a large glass bowl. Add the nutmeg and cinnamon if using. Add the milk, egg, and vanilla, stirring until smooth. Pour batter into the baking dish with melted butter; spoon preserves over batter (they will sink and the batter will rise around them as it bakes).
  3. Bake at 375 degrees Fahrenheit for 40 minutes, covering dish with aluminum foil after 20 minutes to prevent over-browning. Cobbler is done when the cake is golden brown and a toothpick inserted in the cakey parts comes out clean.

Common Problems and Solutions

Q: Why didn't my batter rise around the preserves?

A: Make sure your baking powder is fresh and active. The batter should be smooth and slightly thick - if it's too thin, it won't rise properly. Also, don't stir after adding the preserves; just spoon them over and let the oven do the work.

Q: Can I use fresh figs instead of preserves?

A: Fresh figs won't work the same way - the preserves provide the right sweetness and jammy texture. If you want to use fresh figs, you'll need to cook them down with sugar first to make your own [fig preserves](/recipes/fig-preserves-i/).

Tips and Techniques

Don’t skip the foil cover after 20 minutes - it keeps the top from getting too dark while the inside finishes cooking. The cobbler is best served warm, when the preserves are still gooey and the cake is tender.

Ingredient Substitutions

  • fig preserves: peach, blackberry, or blueberry preserves
  • butter: margarine
  • whole milk: 2% milk or evaporated milk

Equipment Needed

  • 2-quart baking dish
  • Large mixing bowl
  • Whisk or spoon
  • Aluminum foil

Historical Context

Fig cobblers and fig cakes have been Louisiana staples since the early Acadian settlers planted fig trees that thrived in the humid climate. The “mashe pan” or “magic pan” technique, where batter rises around the fruit, is a beloved shortcut that’s been passed down through generations of Louisiana cooks.