Tomato-Peach Cobbler

Tomato-Peach Cobbler

2 Reviews
From: EatingWell Magazine, July/August 2016

Tomatoes may seem like an odd dessert ingredient, but their tangy flavor lends a pleasant balance to the sweet peaches in this healthy dessert recipe. To make individual cobblers, divide the filling and crust among twelve 8- to 10-ounce ovenproof dishes; bake until golden, about 50 minutes.

Ingredients 12 servings

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  • Filling
  • 2½ pounds very ripe peaches (about 8 cups)
  • 1½ pounds very ripe tomatoes (about 4 cups)
  • ¼ cup granulated sugar
  • ¼ cup packed light brown sugar
  • Zest of 2 lemons
  • 3 tablespoons lemon juice
  • ¼ teaspoon salt
  • Crust
  • 1 cup white whole-wheat flour
  • 1 cup cornmeal
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 8 tablespoons unsalted butter, at room temperature
  • ⅔ cup granulated sugar
  • 1 tablespoon light brown sugar
  • 2 tablespoons canola oil or avocado oil
  • 1 large egg
  • 2 teaspoons vanilla extract


  • Active

  • Ready In

  1. To prepare filling: Put a large pot of water on to boil. Fill a large bowl with ice water. Cut an X on the bottom of each peach and tomato. Drop them into the boiling water a few at a time and cook until the skin starts to split away from the X, 15 to 30 seconds. Transfer to the ice bath. Peel and cut into ½-inch wedges. Combine in a large bowl with ¼ cup each granulated sugar and brown sugar, lemon zest, lemon juice and ¼ teaspoon salt. Let stand at room temperature for 1 to 2 hours or cover and refrigerate for up to 1 day, stirring when convenient.
  2. Strain the accumulated juice into a small saucepan. Boil over medium-high heat until reduced by about half, 8 to 10 minutes. Stir the syrup back into the fruit to combine.
  3. To prepare crust: Combine flour, cornmeal, baking powder and salt in a medium bowl. Beat butter, granulated sugar, brown sugar and oil in a separate bowl with an electric mixer on medium speed until light and fluffy. Add egg and vanilla; beat until incorporated. Reduce the mixer speed to low and slowly add the flour mixture until just combined. Wrap the dough in plastic and refrigerate for at least 30 minutes or up to 2 days.
  4. To assemble & bake cobbler: Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray.
  5. Spoon the filling into the prepared dish. Divide the crust into 12 roughly equal portions. Shape each into a ½-inch-thick disk. Place on top of the fruit, without overlapping but with very little exposed filling in between.
  6. Bake the cobbler until the fruit is bubbling and the crust is golden, about 1 hour.
  • Make Ahead Tip: Prepare fruit (Step 1) up to 1 day ahead. Prepare crust (Step 3) up to 2 days ahead.

Nutrition information

  • Serving size: about ¾ cup
  • Per serving: 297 calories; 11 g fat(5 g sat); 4 g fiber; 48 g carbohydrates; 4 g protein; 18 mcg folate; 36 mg cholesterol; 30 g sugars; 21 g added sugars; 1,062 IU vitamin A; 17 mg vitamin C; 35 mg calcium; 2 mg iron; 181 mg sodium; 380 mg potassium
  • Nutrition Bonus: Vitamin C (28% daily value), Vitamin A (21% dv)
  • Carbohydrate Servings: 3
  • Exchanges: 1 starch, 1½ other carbohydrate, ½ vegetable, 2 fat

Reviews 2

October 22, 2016
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By: Janelle
This recipe just did not do it for me. The flavor combo was just... too much for me I guess. I am a big fan of acidic (i.e- strawberry rhubarb), but this wasn't overly acidic (maybe because of my tomato choice? or the fact that the peaches were ripe?) and just had a funny flavor, and could only be salvaged by vanilla ice cream and lots of whipped cream. Anyhow, I won't be making this again.
July 30, 2016
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By: carol ann
made the recipe as is. it hit all my spots! tart sweet. my kind of dessert. just eating this cobbler brought up all kinds of new ideas...basil. mint. bacon. candied peppery bacon. possibilities are endless.
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