Blueberry and-Raspberry Cobbler

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 blurberries , 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 blueberries 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 blueberry mixture over baked crust; arrange reserved strips in a lattice design over filling.
6.        Bake 14 minutes or until golden.
Heart healthy