Pass the whipped cream and take in everyone’s expressions of utter happiness! The flavor and texture of the pumpkin must be as fresh as possible. I assure you that fresh pumpkin is superior to canned.
| Prep Time: | 10 mins |
| Cook Time: | 45 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- ¼ cup butter
- 1 cup all-purpose flour
- 1 cup white sugar
- 2 teaspoons baking powder
- 1 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 22 ounces fig preserves
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Place butter in a baking dish; melt butter in the preheated oven, about 5 minutes.
- Mix flour, sugar, and baking powder together in a bowl; add milk, egg, and vanilla extract. Stir until smooth; pour into the melted butter. Spoon fig preserves evenly over the batter.
- Bake in the preheated oven for 20 minutes. Cover with aluminum foil; bake until bubbling and lightly browned, 20 more minutes.
Nutrition Facts
| Calories | 445 kcal |
| Carbohydrate | 92 g |
| Cholesterol | 41 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 4 g |
| Sodium | 209 mg |
| Sugars | 64 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
Simple ingredients, but not what I have known as a cobbler. This is more a cake batter with the fig jam being heavier and settling on the bottom of the baking dish. A cobbler has more of a biscuit like batter that the filling can hold on to while baking. Also I had to guess the size of the baking dish and based that on the amount of batter once the ingredients were mixed together. The flavour lies solely with the fig jam and the texture of the cake is to light to match a jam. Always have to try a recipe, but this is not a keeper for me.
Delicious! Loved it and will make it again in a heartbeat! Instead of fig jam, I used 2c ups of quartered, stems off, fresh figs from my tree. I also sprinkled the top with coarse, decorative sugar when I took off the foil; BEFORE the last 20 minutes of baking. Mmm…. Crispy on the outside, and moist and delicious inside!
I had made “Real Fig Preserves” by Dee last year. They are very good. The BF wasn’t crazy about them on his toast for breakfast, so the jars sat in the pantry. He likes more of a fig jelly. Anyway, thought I could use them up in this dish….. seemed perfect, because this particular fig preserve recipe called for cinnamon and cloves. Which translates into great cobbler ingredients for me! I used a 8×8 casserole and 3 8oz jars of the figs with most of the syrup. It seemed thin at the start, but came together. The BF said it was, “Heavenly”. Thank you, will make again
This is a great dish and easy to make. The instructions didn’t mention whether to add the syrup in with the fig preserves, and I was worried it would make it soggy, so I strained the figs before adding. I should have included the syrup, or at least some of it. The cobbler was delish but a little dry. I will def make it again and include the syrup.
Had to guess-timate the size of the baking dish…..