I’ve already made fig pie, fig preserves, and fig and strawberry jam this summer, thanks to the plethora of figs from my father-in-law’s tree. I’d be happy to just eat these figs just the way they are, but I can’t convince William that fresh figs are a good thing, so tonight I made fig cobbler…and it definitely makes our favorite dessert list. Here’s the recipe, just in case you’ve got some fresh figs nearby (this is adapted from the recipe for cobbler in the Betty Crocker cookbook and I made ours dairy and soy free by replacing the butter with a dairy/soy free butter substitute and by using rice milk in place of the regular milk):
In a medium saucepan, mix 1 c. sliced, peeled peaches, 1 c. sliced strawberries, 2 c. fresh figs, unpeeled, quartered, 1/2 c. sugar, 1 Tbsp cornstarch, 1/2 tsp cinnamon, and 1 tsp lemon juice. Stir constantly over medium high heat for about 5 minutes, until boiling and thickened. Boil for 1 minute, stirring constantly. Pour into a 2 qt, ungreased casserole and set aside. Keep warm.
In a separate bowl, mix together 1 c. flour, 1 Tbsp sugar, 1/2 tsp salt, 1 1/2 tsp baking powder. Cut in 3 Tbsp butter. Stir in 1/2 c. milk. Drop the mixture in spoonfuls over the warm fruit. Bake at 350 for about 25 minutes.