Picnic Game : Raspberry & Fig Cobbler

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.