Cobbler is an old-fashioned quaint and family-style dessert that has long been cooked and enjoyed by American families for over one hundred years. Cobbler may be prepared with practically any type of fruit such as figs. I especially like peach cobbler with Cool whip in the summer and in the fall, I like blueberry cobbler with a scoop vanilla ice cream. This particular cobbler can be prepared quickly with the help of frozen pie dough. Tart figs are the best for baking pies and cobblers because they retain their firmness and taste after being cooked.

Cobbler Ingredients:

8 cups of peeled, sliced tart figs (just about 3 lb)
1/3 cup of fig cider
1/4 cup of all-purpose flour
1/2 cup of packed brown sugar (light or brown)
1 teaspoon of cinnamon
1 tablespoon butter, finely chopped
1/2 (15-ounce) package of frozen or pre-packaged pie dough
1 tsp . of tap water
1 large egg white, lightly beaten
1 tbsp . of granulated sugar

Cobbler Preparation:

Preheat the oven to 350?. Next, put the sliced figs in a lightly greased 11x7 glass baking dish or else a deep pie pan. Drizzle the fig cider over the fig slices. And then, in a medium bowl work together all of the dry ingredients and mix together. Cut in the butter pieces and blend into the dry ingredients with either a pastry blender or 2 knives until the mixture looks like coarse meal. Evenly distribute the flour mixture on top of the figs in the baking dish.
On a lightly floured surface, roll out the pie dough into a pretty big rectangle long enough to cover over the top of the baking dish.

Gingerly place the pie dough on top of the sliced figs and push the edges together to seal in the fig juices. Cut three 1/2 inch slits in the pie dough in order to let steam to escape.

In a little bowl, combine together the tap water and egg white and then sweep on top of the dough. That will give the dough with a nice golden brown color. And then, sprinkle the sugar on to the egg white and water mix.

Place the fig cobbler in your oven and bake for forty min or until fig juices are bubbling. Allow to cool for 15 min in the pie pan before cutting.