I am 'going' on a picnic and I bringing a 'Raspberry and Fig Cobbler' that begins with the letter 'R' . I know most of you are familiar with Louise , the very gracious lady from Months of Edible Celebrations know about this on-line picnic called The Picnic Game, that Louise is hosting each June , with the final round-up on July 1st. If you would like to join the Picnic Game , hop on over to Louise's for more details .So come join me and all the lovely ladies and get a chance to taste the goodies from around the world . It's fun and a way to meet new people to form lifetime friendships .
A-- Angel Food Cake (Marjie)
B-- Basil Leaves in Caramelized Prawns (Ivy)
C-- Chicken Piccata (Mae)
D-- Darned Easy Potato Salad (Channon)
E-- Eccles Cakes filled with Leeks , Spinach and Blue Cheese (Johanna)
F-- Four of July Picnic S'more Tartlets (Barbara)
G-- Gluten-free Chocolate Steamed Cake ( Kristy)
H-- Ham Cheesy Patties (Joyce)
I-- Italian Frittata with Vegetables (Alida)
J-- Jelly Roll (Gaye)
K-- Kahlua Zucchini Chocolate Chunk Bread (Janet)
L-- Lemon Lavender Cupcakes (Inger)
M-- Meringue Roulade with Raspberries (Gloria)
N-- Nutella Rice Pudding (Edith)
O-- Old-Time Favorite Iced Red Bean Popsicles (Ivy)
P-- Pickles (Pam)
Q-- Quinoa Blueberry Mango Salad (Kathy)
R-- Raspberry and Fig Cobber (Nee)
S-- Strawberry Cheesecake Ice Cream (Gloria)
T-- Two-Ingredient Ice Cream Bread (Ivy)
U-- Un-invited Smashed Potatoes (Louise)
V-- Vegan Mango Salad (Elisabeth)
W-- Watermelon Salad (Geraldine)
X-- "Xmas Coconut Wreath Cake" (Dottie)
Y-- Yellow Squash Crustless Quiche (Chaya)
Z-- Zucchini Cake-Double Chocolate (Nellie)
Raspberry and Fig Cobbler
Yield: Makes 6 to 8 servings
2 pounds fresh figs, stemmed and cut into fourths
2 pounds fresh raspberries
1 cup granulated sugar
1/2 cup firmly packed brown sugar
2 tablespoons all-purpose flour
2 teaspoons grated fresh ginger
1 teaspoon grated lemon rind
2 (3-inch) cinnamon sticks
1 (15-ounce) package refrigerated piecrusts
1. Combine half of figs, half of raspberries, and next 6 ingredients in a saucepan, and cook, stirring occasionally, over low heat 40 minutes or until fig mixture is thickened. Stir in remaining figs and raspberries, and remove from heat. Remove and discard cinnamon sticks.
2 . Spoon half of fig mixture into a lightly greased 2-quart baking dish, reserving other half.
3 . Roll each piecrust into a 12-inch circle. Cut 1 piecrust into 1-inch strips; set aside. Place remaining piecrust on top of fig mixture in baking dish.
4 . Bake at 475° for 12 minutes.
5 . Spoon remaining fig mixture over baked crust; arrange reserved strips in a lattice design over filling.
6 . Bake 14 minutes or until golden.