TOMATO COBBLER
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 400 degrees F.
- For the filling: Add the tomatoes, tomato paste, oregano, thyme, garlic and shallots to a 12-inch cast-iron skillet. Drizzle in the olive oil and sprinkle with the salt and pepper. Toss to combine and set aside.
- For the drop biscuit topping: Combine the flour, Parmesan, baking powder, oregano, thyme and salt in a food processor and pulse a few times to combine. Add the butter and pulse until the dry ingredients and the butter are mostly combined. (If you do not have a food processor, this can be done with a pastry cutter.) Drizzle in the buttermilk and pulse (or stir in with a wooden spoon) until the mixture just forms a dough. Be careful not to overmix, as the biscuits will become tough when baked if you do.
- Using 2 large spoons, drop 1/4 cup-sized balls of dough on top of the tomato mixture. Transfer to the oven, then bake until the biscuit topping is golden, and the filling is hot and bubbling, 24 to 26 minutes.
- Remove from the oven and let stand for 5 minutes. Garnish with fresh basil and serve.
TOMATO COBBLER
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
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 8 servings.
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 217 calories, Fat 9g fat (5g saturated fat), Cholesterol 66mg cholesterol, Sodium 543mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 3g fiber), Protein 7g protein.
BUILD-YOUR-OWN MICROWAVE MUG COBBLER
No need to turn on the oven! Make a fruity summertime cobbler treat right in the microwave.
Provided by By Annalise Sandberg
Categories Dessert
Time 7m
Yield 1
Number Of Ingredients 9
Steps:
- In microwavable mug, mix fruit and 1 tablespoon of the sugar.
- In small bowl, mix Bisquick™ mix, remaining 1 tablespoon sugar, and any of the "if desired" ingredients. Add milk, and stir until a thick dough forms. Drop dough in clumps over fruit in mug.
- Microwave uncovered on High 90 seconds to 2 minutes or until fruit bubbles to top of mug. Cobbler will be very hot; wait 5 minutes before serving. Top with whipped cream or ice cream, if desired.
Nutrition Facts : Calories 270, Carbohydrate 54 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 34 g, TransFat 1/2 g
BERRY COBBLER FOR ONE RECIPE BY TASTY
Here's what you need: flour, baking powder, sugar, butter, milk, mixed berries, water
Provided by Alix Traeger
Categories Desserts
Yield 1 serving
Number Of Ingredients 7
Steps:
- In a medium bowl, add the flour, baking powder, 1 tablespoon of sugar, and the butter.
- Cut the butter into the flour with a fork until the mixture crumbly.
- Add the milk and stir until the mixture comes together.
- Heat the mini frying pan over low heat.
- Add the berries, water, and remaining tablespoon of sugar to the frying pan.
- Scoop the dough on top of the berries, flatten slightly with a spoon, and cover with a small plate.
- Cook for 30 minutes or until the berries have softened and the dough is cooked through.
- Enjoy!
Nutrition Facts : Calories 392 calories, Carbohydrate 64 grams, Fat 13 grams, Fiber 7 grams, Protein 6 grams, Sugar 29 grams
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TOMATO COBBLER WITH PIMENTO CHEESE BISCUITS
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5/5 (6)Servings 8Cuisine American, SouthernCategory Side Dish
- Preheat the oven to 350°F and lightly spray a 2-quart baking dish with nonstick cooking spray. Set aside.
- Melt the butter over medium-low heat in a large, deep skillet. Add the onions and cook, stirring frequently, until they are just starting to caramelize - 8 to 10 minutes. Be cautious not to burn them.
- Add the garlic and cook for about 1 minute or until fragrant. Add the tomatoes and increase the heat to medium-high. Bring to a simmer. Add the salt and pepper. Cook, stirring occasionally, for 5 minutes or until the tomatoes are tender.
- In a small bowl, whisk together the vinegar and cornstarch. Stir it into the tomato mixture and cook until thickened - 2 to 3 minutes. Pour the tomato mixture evenly into the prepared baking dish.
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