Fig & Cherry Cobbler
Yield
5 servingsPrep
20 minCook
30 minReady
1 hrsLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | each |
figs, dried
|
*
|
| 1 | can |
cherry pie filling
|
|
| 1 | teaspoon |
cinnamon
|
|
| 2 | tablespoons |
cake flour
|
|
| 1 | cup |
sugar
|
|
| 3 | tablespoons |
butter
melted |
|
| 1 | x |
biscuit dough
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | each |
figs, dried
|
*
|
| 1 | can |
cherry pie filling
|
|
| 5 | ml |
cinnamon
|
|
| 3E+1 | ml |
cake flour
|
|
| 237 | ml |
sugar
|
|
| 45 | ml |
butter
melted |
|
| 1 | x |
biscuit dough
|
* |
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.
