SAVORY GREEN TOMATO COBBLER

Food52.com

Serves: 4-6 | Cook: 45-60 min

INGREDIENTS

Filling

• 5 c firm green tomatoes
• 1 lg yellow onion
• 2 Tbsp olive oil
• 2 cloves garlic
• 1/2 tsp cumin
• 1/2 tsp salt
• 1/4 tsp red chili flakes
• 1 roasted red pepper, diced
• 2 Tbsp all-purpose flour

Biscuit Topping

• 1 c all purpose flour
• 2 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 c cold butter
• 1 1/2 c sharp cheddar cheese, grated
• 1 jaleno pepper, seeded and diced
• 1 1/4 c milk
• 2 Tbsp coarse cornmeal

INSTRUCTIONS

1. Preheat oven to 375F.

2. Cut onion in half and slice thin. Heat oil in large skillet over medium-low heat. Cook onions slowly, stirring every few min, until caramelized (approx. 15 min). Remove/transfer to mixing bowl to cool.

3. Clean tomatoes and cut into large chunks. Add to mixing bowl with remaining filling ingredients, including the roasted red pepper. Gently stir mixture. Pour into 9-inch square casserole dish (or pie pan).

4. Mix dry biscuit ingredients in bowl. Cut butter into small bits, add to flour. Work butter into mixture until crumbles form.

5. Add 1 c cheese & diced jalapeños to flour mix. Stir to distribute evenly. Add milk (start with 1 c), stir to combine. Add more milk if needed; mix should be sticky, not bread dough texture.

6. Drop 1/2 c dollops of dough on tomato mixture. (approx. 9 drop-biscuits fit). Leave space between each. Top each biscuit with small sprinkle of cheese and dusting of cornmeal.

7. If extra dough exists, make more drop biscuits on a lined baking sheet (optional).

8. Bake 45-60 min, or until tomatoes are bubbling and biscuits are nicely browned. Cool 10 min before serving.

9. Serve with fried egg or a green salad.

food52.com/recipes/26574-savory-green-tomato-cobbler 2026-09-06