What? Figgy Pudding in April? Is that not a traditional dish for Christmas? There is a whole song about it! These were some of the eyebrow-raised questions and exclamations I got from Mr. B, when I told I was going to make a Figgy Cobbler. A twist on the infamous figgy pudding. For our family, we do celebrate the Holy Week and this figgy cobbler was going to be made for Palm Sunday. It is rather traditional, actually, to eat figs on Palm Sunday in honor of the day.
So, for Palm Sunday, I set out to find try to find figs around town. I was unsuccessful, instead, the only thing I found was fig jelly. Therefore, my figgy pudding turned into a figgy cobbler!
It was a big hit in this household with Mr. B requesting for figgy cobbler for more than just holidays!
Bonus – it is free of the top eight allergies!
Total Time: 40 Minutes
Free of The Top Eight Allergens
FOR THE COBBLER:
- 2 cups of Pantry Flour (or any flour)
- 2 tsp of baking powder
- 1/2 cup of brown sugar
- 1/2 cup of white sugar
- 3/4 cup of Earth Balance Soy-Free Butter, cold (or any butter)
- 1/2 tsp of salt
- 1/2 cup of boiling water
FOR THE TOPPING:
- 2 cups of Fig Jelly
- 1 tsp of lemon juice
- 1 tsp of cinnamon
- 1/8 tsp of nutmeg
- 2 tsp of cornstarch
- 1/4 cup of brown sugar
- 1/4 cup of white sugar
- Preheat the oven to 400 F.
- Grease a 8″ x 12″ baking dish.
- For the Cobbler: Mix the flour, baking powder, sugars, and salt in a bowl. Cut in the butter until coarse crumbs are formed. Now, slowly add the boiling water and stir until just combined. Pour evenly into the bottom of the baking dish.
- For the Topping: In another bowl, combine the figgy jelly, lemon juice, spices, and sugars. Pour the figgy topping over the cobbler mix in the baking dish – try to pour and spread evenly over it.
- Bake at 400 F for 30 to 35 minutes – or until the cobbler mixture is thoroughly baked and a toothpick comes out clean.
- Serving Tip: Serve hot with ice cream if you want!