Sweet Tomato and Peach Cobbler

By • July 10, 2013 • 10 Comments

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Author Notes: Ever since I made a tomato tart tatin from Bon Appetit's August 2010 issue I've been totally addicted to tomatoes sauteed in butter and sugar. They make a great ice cream topping, pound cake topping and are even lovely spread on toast. I added this sweet goodness to peaches, and with a little cinnamon and cayenne arrived at this cobbler.inpatskitchen

Makes  one 9 x 13 inch cobbler

For the tomatoes and peaches

  • 8 large plum tomatoes
  • 6 large yellow peaches
  • 3 tablespoons butter
  • 1/2 cup granulated sugar
  • 1 tablespoon plus 1 teaspoon cornstarch
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cayenne pepper
  1. Peel the tomatoes and peaches by marking a "X" on the bottom of each and plunging into boiling water for about 30 seconds. Once a bit cool, the skins should peel right off.
  2. Halve the tomatoes lengthwise and scoop out the core and seeds with a small spoon. Slice each half in half again and set the slices on paper toweling to drain.
  3. Spread the butter in a large saute pan and sprinkle with the sugar. Add the tomatoes in one layer and over medium heat cook the tomatoes for 20 to 30 minutes until the syrup created becomes amber like in color.
  4. Slice the peaches into wedges about 1/3 inch thick and add them to the pan of tomatoes.
  5. Combine the cornstarch, cinnamon and cayenne and gently stir into the mixture. Transfer the mixture to a 9 x 13 inch baking pan.

For the biscuit topping

  • 1 1/3 cups AP flour
  • 3 tablespoons granulated sugar plus one extra tablespoon for sprinkling
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup (1/2 stick) butter
  • 2/3 cups buttermilk
  • The tomato- peach mixture
  1. Pre heat your oven to 400F.In a medium mixing bowl whisk the flour, 3 tablespoons sugar, baking powder, baking soda and cinnamon together.
  2. Cut the butter into small pieces and with a fork, work the butter into the flour mixture until the mixture gets crumbly. Pour in the buttermilk and combine with a fork until everything comes together.
  3. Drop spoonfuls of the batter over the top of the tomato-peach mixture. Sprinkle the top with the remaining tablespoon of sugar and bake for 30 to 40 minutes until the top browns a bit and the fruit gets bubbly. Let rest about 20 minutes before serving. Ice cream or whipped cream are optional but darn good!!!
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Stringio

about 1 year ago lakelurelady

Love the unique addition of tomatoes and cayenne. Very creative indeed. Penny

Dscn3274

about 1 year ago inpatskitchen

Thanks so much! The cayenne does give this a little "oomph"!

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about 1 year ago GiGi26

We will be trying this very soon. It looks as if even our "non-tomato" eater will try it!!

Dscn3274

about 1 year ago inpatskitchen

Let me know how it goes!

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about 1 year ago GiGi26

I made your cobbler today and it was wonderful! I didn't tell the "tomato free" eater what the "red peaches" were before she tried it and she loved it. She was absolutely amazed when I told her they were tomatoes.
The cayenne added a nice little bite. I had everyone guessing what the secret ingredient was; all were very surprised it was cayenne. I'm hoping they don't eat the rest tonight so there is some left for breakfast in the morning.

Dscn3274

about 1 year ago inpatskitchen

I'm so happy everyone was pleased! Thanks for trying and enjoying!

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about 1 year ago Chesspie

Oh this looks good & unique too.

Dscn3274

about 1 year ago inpatskitchen

Thanks Jackie! And a little extra nutrition with the tomatoes!

Newliztoqueicon-2

about 1 year ago Lizthechef

This is a very creative recipe - I love the tomatoes included in a dessert.

Dscn3274

about 1 year ago inpatskitchen

Thanks so much Liz!