I make this tomato cobbler recipe during the height of summer, when tomatoes are abundant and super flavorful. The topping is a cross between that of a crisp and a cobbler. It's a delightful way to use up fresh garden produce. —Mohammad Abdullah, Fremont, California
Total Time
Prep: 25 min. Bake: 35 min.
Makes
8 servings
Ingredients
1 cup plus 3 tablespoons all-purpose flour, divided
1/2 cup grated Parmesan cheese, divided
1/4 cup dry bread crumbs
2 tablespoons sugar, divided
1 teaspoon baking powder
1 teaspoon salt, divided
1 teaspoon dried basil, divided
1/2 teaspoon garlic powder, divided
1/2 teaspoon pepper, divided
2 large eggs, room temperature, lightly beaten
8 large tomatoes, skins and seeds removed, coarsely chopped
1/4 cup butter, melted
Minced fresh basil, optional
Directions
Preheat oven to 350°. For topping, in a small bowl combine 1 cup flour, 1/4 cup Parmesan cheese, bread crumbs, 1 tablespoon sugar, baking powder, 1/2 teaspoon salt, 1/2 teaspoon basil, 1/4 teaspoon garlic powder and 1/4 teaspoon pepper. Gradually add eggs, tossing with a fork until dough holds together when pressed (mixture will be sticky); set aside.
In a large bowl, combine remaining 1/4 cup Parmesan cheese, 3 tablespoons flour, 1 tablespoon sugar, 1/2 teaspoon salt, 1/2 teaspoon basil, 1/4 teaspoon garlic powder and 1/4 teaspoon pepper. Add tomatoes; gently toss to coat. Transfer mixture to a greased 3-qt. baking dish. Sprinkle with topping; drizzle with melted butter.
Bake, uncovered, until filling is bubbly and topping is golden brown, 35-40 minutes. If desired, top with fresh basil. Serve warm.
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