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Tomato Cobbler


Total Time:
1 hr 45 min
35 min
1 hr 10 min

6 servings


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  • For the filling:
  • 3 tablespoons unsalted butter
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon chopped fresh thyme
  • 1/8 teaspoon cayenne pepper
  • 3 large tomatoes (about 1 3/4 pounds), cut into 1-inch chunks
  • 1 teaspoon packed light brown sugar
  • Kosher salt
  • 2 cups cherry tomatoes, halved
  • 3 tablespoons all-purpose flour
  • For the topping:
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon granulated sugar
  • Kosher salt and freshly ground black pepper
  • 6 tablespoons cold unsalted butter, thinly sliced
  • 2/3 cup milk, plus more for brushing
  • 2 teaspoons whole-grain mustard
  • 1 teaspoon chopped fresh thyme



Step 1

Preheat the oven to 350 degrees F. Make the filling: Heat 2 tablespoons butter in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until soft and lightly golden, about 5 minutes. Add the garlic, thyme and cayenne and cook 1 more minute. Add the chopped tomatoes, brown sugar and 1 1/4 teaspoons salt. Bring to a simmer and cook until the tomatoes just begin to soften, 4 to 5 minutes. Remove from the heat, then gently stir in the cherry tomatoes and flour. Transfer to a 2-quart baking dish and dot with the remaining 1 tablespoon butter.

Make the topping: Whisk the flour, baking powder, granulated sugar, 3/4 teaspoon salt, and black pepper to taste in a medium bowl. Add the butter and use a pastry cutter or your fingers to rub the butter into the flour until it resembles coarse meal with pea-size pieces of butter. Add the milk, mustard and thyme and gently mix with a fork just until a sticky dough forms, being careful not to overwork the dough.

Drop balls of dough over the tomato filling and brush the dough with milk. Place the cobbler on a baking sheet and bake until golden and bubbling, 50 minutes to 1 hour. Let rest 15 minutes before serving.

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