FIG COBBLER Recipe

5 c. peeled halves fresh figs
(2 1/2 lb.)
1 tsp. lemon juice
3/4 c. sugar
3 Tbsp. flour
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 Tbsp. butter

Cheddar Pastry:
1 c. flour
1/2 tsp. salt
1/3 c. shortening
1/4 c. shredded Cheddar cheese
2 Tbsp. cold water

Arrange figs evenly in a lightly greased 10 x 6 x 2-inch
baking dish. Sprinkle with lemon juice. Combine sugar, flour,
cinnamon and nutmeg. Stir well and sprinkle over figs. Dot
with butter.
Pastry: Combine flour and salt; cut in shortening.
Stir in cheese. Sprinkle cold water (1 tablespoon at a time)
over surface. Stir with a fork until moist. Roll in a ball.
Roll pastry out to 1/2 inch thickness and cut into strips, 10 x
1/2 inches. Arrange in lattice fashion over figs. Bake at
350 degrees for 40 to 45 minutes.