Tomato Cobbler
2016-04-10 15:05:05
Serves 6
Prep Time
35 min
Cook Time
1 hr 15 min
Total Time
1 hr 50 min
Filling
- 3 tablespoons butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1/8 teaspoon cayenne pepper
- 3 large tomatoes, cut into 1 inch chunks
- 1 teaspoon brown sugar
- 1 1/4 teaspoon salt
- 2 cups cherry tomatoes, halved
- 3 tablespoons flour
Topping
- 1 1/2 cups flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon sugar
- 3/4 teaspoon salt
- 6 tablespoons butter, cold and thinly sliced
- 2/3 cups milk
- 2 teaspoons whole-grain mustard
Instructions
- Preheat the oven to 350 degrees. Make the filling: heat 2 tablespoons butter in a large skillet over medium heat. Add the onion and cook until soft, 5 minutes. Add the garlic, cayenne and cook 1 more minute. Next add the tomatoes, brown sugar, and salt. Bring to a simmer until the tomatoes begin to soften, 5 minutes. Remove from the heat and gently stir in cherry tomatoes and flour. Transfer to a 2 quart baking dish and dot with remaining 1 tablespoon butter.
- Make the topping: Whisk the flour, baking powder, sugar, salt in a medium bowl. Add the butter and using your hands or a fork, rub into the flour until it form pea-size clumps. Add the milk, mustard and mix with a fork until a dough forms. Drop balls of dough over the tomato filling and brush dough with milk. Place cobbler in oven and bake until bubbling, 50 minutes. Let rest for 15 minutes before serving.
Adapted from Food Network Magazine
Adapted from Food Network Magazine
SALT & PREPPY https://www.saltandpreppy.com/
Comments