Sweet Tomato and Peach Cobbler

July 10, 2013
0 Ratings
  • Makes one 9 x 13 inch cobbler
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

What You'll Need
  • 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
  • For the biscuit topping
  • 1 1/3 cups AP flour
  • 3 tablespoons granulated sugar plus one extra tablespoon for sprinkling
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup (1/2 stick) butter
  • 2/3 cup buttermilk
  • The tomato- peach mixture
  1. For the tomatoes and peaches
  2. 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.
  3. 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.
  4. 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.
  5. Slice the peaches into wedges about 1/3 inch thick and add them to the pan of tomatoes.
  6. Combine the cornstarch, cinnamon and cayenne and gently stir into the mixture. Transfer the mixture to a 9 x 13 inch baking pan.
  1. For the biscuit topping
  2. Pre heat your oven to 400F.In a medium mixing bowl whisk the flour, 3 tablespoons sugar, baking powder, baking soda and cinnamon together.
  3. 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.
  4. 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!!!

See what other Food52ers are saying.

  • LeBec Fin
    LeBec Fin
  • lakelurelady
  • Lizthechef
  • inpatskitchen

Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!

14 Reviews

LeBec F. January 14, 2016
What clever thinking,pat! I only just discovered it because of a Hotline question. In the spirit of giving back, you might enjoy this adventurous fruit dish as well!:
inpatskitchen January 14, 2016
Thanks Mindy! Your salad sounds wonderful!
LeBec F. January 16, 2016
pat, how i wish i could take credit for the outside-the-box thinking that combined avocado, cantalope and tomato, bound w/ lemon and cracked pepper! but it comes from a cook at a TM retreat 40 years ago!
So, pat, you know i'm into food history; do you know if there's some historical precedent for tomatoes and peaches together-- maybe an Elizabethan compote? tomatoes didn't show up in europe until the 16th c. when the Portuguese and Spanish brought them from the Americas.......
inpatskitchen January 16, 2016
I have absolutely no idea Mindy. The idea came to me after making this Tomato Tart Tatin from Bon Appetit : http://www.bonappetit.com/recipe/tomato-tarte-tatin
lakelurelady July 15, 2013
Love the unique addition of tomatoes and cayenne. Very creative indeed. Penny
inpatskitchen July 15, 2013
Thanks so much! The cayenne does give this a little "oomph"!
GiGi26 July 12, 2013
We will be trying this very soon. It looks as if even our "non-tomato" eater will try it!!
inpatskitchen July 12, 2013
Let me know how it goes!
GiGi26 July 14, 2013
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.
inpatskitchen July 15, 2013
I'm so happy everyone was pleased! Thanks for trying and enjoying!
Chesspie July 11, 2013
Oh this looks good & unique too.
inpatskitchen July 12, 2013
Thanks Jackie! And a little extra nutrition with the tomatoes!
Lizthechef July 10, 2013
This is a very creative recipe - I love the tomatoes included in a dessert.
inpatskitchen July 10, 2013
Thanks so much Liz!