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Fresh Fig Honey Cobbler
Melissa Hart

Fresh Fig Honey Cobbler

Fresh figs need little sugar and gentle handling, so they are halved rather than chopped and folded with honey. A small amount of lemon keeps the filling from tasting flat. The buttermilk topping stays plain and sturdy, giving the jammy purple fruit something dry and tender to soak into.
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Prep Time 20 minutes
Cook Time 38 minutes
Total Time 58 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 6 cups halved fresh figs
  • 1/3 cup honey
  • 1/3 cup granulated sugar
  • 3 tbsp cornstarch
  • 1 1/2 tbsp lemon juice
  • 1/4 tsp kosher salt
  • 1 3/4 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp kosher salt
  • 6 tbsp cold unsalted butter cubed
  • 3/4 cup buttermilk

Method
 

  1. Heat the oven to 375°F and butter a 3-quart baking dish.
  2. Whisk the honey, 1/3 cup sugar, cornstarch, lemon juice and 1/4 teaspoon salt, then gently fold in the figs.
  3. Transfer the figs to the dish without crushing them.
  4. Whisk the flour, remaining sugar, baking powder and 1/2 teaspoon salt; cut in the butter and stir in the buttermilk.
  5. Drop small portions of dough across the figs, leaving open areas.
  6. Bake for 36 to 40 minutes until the topping is golden and thick fig syrup bubbles between the biscuits; rest 25 minutes.