Fig And Raspberry Cobbler

Directions

1. 1
   In a medium or large saucepan over low heat combine half the figs and half the raspberries with the sugars, flour, ginger, lemon rind, cinnamon stick and ground cinnamon.
2. 2
   Cool for 40 minutes stirring occasionally.
3. 3
   Prepare pie crust and preheat oven to 475 degrees.
4. 4
   Stir in remaining figs and raspberries.
5. 5
   Remove from heat and discard cinnamon stick.
6. 6
   Roll out 1/2 of the pie dough and line the bottom of a 2 quart baking dish.
7. 7
   Fill with fig-raspberry mixture.
8. 8
   At this point you can roll out the dough and cut into 1 inch strips for a lattice top or tear the crust and top as you will.
9. 9
   Sprinkle top with the 1 tablespoon sugar and bake for 30 minutes or until crust is a nice light golden brown.
10. 10
    Remove and place on a wire rack for 30 minutes.
11. 11
    Serve warm with vanilla ice cream or chill.