Fig Cobbler with Cheddar Cheese Crust

8 servings Prep: 20 m Cook: 45 m Total: 1 h 5 m Intermediate
Fig Cobbler with Cheddar Cheese Crust
A cobbler—a deep-dish fruit pie with a rich biscuit crust, usually only on top—would be a perfect dish to make with extra fresh figs. The crust, a tasty biscuit dough, is highlighted in taste by the shredded cheddar cheese used. Don’t have time to make the crust? A store-purchased pie crust could be substituted. This recipe is an adaptation of a 1986 Southern Living Magazine post.

Ingredients

  • Cobbler
  • 5 C. peeled, halved, fresh figs (I left mine whole)
  • 2 tsps. lemon juice
  • 3 tbsp all-purpose flour
  • 3/4 c. sugar
  • 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1 tbsp butter
  • Cheddar Pastry
  • 1 cup all-purpose flour
  • 1/4 tsp. salt
  • 1/3 cup margarine or butter
  • 1/4 cup shredded cheddar cheese
  • 2 tbsp cold water

Step-by-Step Instructions

  1. Preheat oven to 350°F.
  2. Arrange figs evenly in a lightly greased 10x6x2" baking dish; sprinkle with the lemon juice.
  3. Combine sugar, flour, cinnamon and nutmeg. Stir well and sprinkle over figs; dot with butter.
  4. For the dough, combine flour and salt; cut in margarine until mixture resembles coarse meal. Stir in cheese. Add water, 1 tbsp. at a time. Stir with a fork until blended.
  5. Roll cheddar pastry out to 1/8" thickness on lightly floured surface; cut into 10 x 1/2" strips. Arrange in lattice fashion over figs. Trim edges.
  6. Bake at 350°F for 40 to 50 minutes until crust is golden brown and filling is bubbly.

Common Problems and Solutions

Q: Why is my pastry dough too crumbly?

A: You may need a bit more cold water. Add it one teaspoon at a time until the dough just comes together. Don't overwork it or the crust will be tough.

Q: Can I use frozen figs instead of fresh?

A: Yes, thaw them completely and drain any excess liquid before using. Fresh figs will give the best texture, but frozen will work in a pinch.

Q: Why did my lattice crust sink into the filling?

A: Make sure your fig filling is spread evenly and not too liquidy. You can also chill the lattice strips for 10 minutes before placing them on top to help them hold their shape.

Tips and Techniques

Cut the margarine or butter into the flour until it resembles coarse meal—this creates a flaky crust. Don’t overmix once you add the water, or the pastry will be tough. For easier lattice work, chill the dough strips for 10 minutes before arranging them over the figs.

Ingredient Substitutions

  • fresh figs: canned figs (drained) or fresh peaches
  • cheddar cheese: sharp white cheddar or Gruyere
  • margarine: all butter

Equipment Needed

  • 10x6x2" baking dish
  • Rolling pin
  • Pastry cutter or fork
  • Mixing bowls

Historical Context

Fruit cobblers have been a staple of Southern cooking since colonial times, originally baked in cast iron pots over open fires. The addition of cheddar cheese to pie crust is a classic Southern technique that adds a savory depth to sweet fruit desserts.