Delicious Living
  • 8–10 large, ripe tomatoes (3 pounds)
  • 3 cups sliced peaches (fresh or frozen)
  • 3 tablespoons unsalted butter
  • ½ cup granulated sugar
  • 1 tablespoon plus 1 teaspoon cornstarch or arrowroot powder
  • 1 teaspoon ground cinnamon
  • 1 tablespoon fresh lemon juice
  • 10 tablespoons very cold butter
  • 2½ cups all-purpose, unbleached white flour (TRY: Arrowhead Mills)
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • ¾ cup plus 2 tablespoons cold buttermilk
  • 2 tablespoons chopped fresh basil

Tomato & Peach Dessert Cobbler

Tara Rochford | Delicious Living
  • Serves: 6 people
  • Calories per serving: 573

Warm, buttery biscuits stuffed with plump, juicy peaches and rich tomatoes makes a mouthwatering dessert. Peaches are packed with vitamins and minerals, and bright red tomatoes contain lycopene, an important nutrient for heart and prostate health.

  1. Using a paring knife, cut an “X” in the bottom of each tomato and peach (if using fresh peaches). Plunge tomatoes and peaches in a large pot of boiling water for 1 minute; remove with a slotted spoon. When cool enough to handle, easily peel off and discard tomato and peach skins. Halve peeled tomatoes lengthwise, and scoop out core and seeds. Slice tomato halves into thirds, and set aside. Cut peaches into ½-inch slices.
  2. Heat a 2½-quart oven-safe and stovetop-safe baking dish, cast-iron skillet or Dutch oven over medium heat. Add 3 tablespoons butter and ½ cup sugar; spread evenly around bottom of pan. Place tomatoes in a single layer, and heat until sugar dissolves, about 7 minutes.
  3. Gently stir peaches into tomatoes. If using frozen peach slices, stir into tomatoes and heat until peaches are thawed before continuing.
  4. In a small bowl, combine cornstarch, cinnamon and lemon juice to make a paste; gently stir into tomato-peach mixture. The fruit should fill the baking dish about one-half to three-quarters full, leaving room at top for the biscuits.
  5. Preheat oven to 400˚. Cut the 10 tablespoons butter into cubes, and place in freezer. In a large bowl, combine flour, baking powder, baking soda, 1 tablespoon sugar and salt. Using your fingers or a pastry cutter, slowly cut butter into dry ingredients until mixture resembles very coarse crumbs with a few larger lumps.
  6. Add ¾ cup buttermilk and basil to flour mixture, and stir until the dough gathers into moist clumps. If dough is too dry, add up to 3 tablespoons more buttermilk. Form batter into a ball, and divide into six portions. Hand-form each portion into a round and slightly flattened biscuit shape, and place atop tomato-peach mixture in baking dish. Brush tops of biscuits with remaining 2 tablespoons buttermilk, and sprinkle with a little extra sugar. Bake until biscuit tops are golden brown and filling is bubbly, about 30 minutes.

PER SERVING (1 cup filling and 1 biscuit): 573 cal, 26g fat (7g mono, 2g poly, 17g sat), 69mg chol, 674mg sodium, 77g carb (6g fiber, 14g sugars), 9g protein

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