I make a lot of cobbler-crumbles and I adore both cherries and cherry tomatoes, so this recipe intrigued me. As my kids are always quick to remind me, tomatoes are fruits, but who ever heard of using them in a cobbler? I don’t think I’ve ever baked tomatoes in a sweet dessert before. The combination was tangy and unusual, tasty with a little bit of the unexpected…I’m going to go upstairs and try a second helping in a minute. But I think I need to run out and get some vanilla ice cream first!

Like many of my recipes lately, this comes from Saveur magazine:
When I make cobbler (which I usually call crumble), I put all sorts of things in the topping like oats and chopped almonds. This topping is much simpler, I might try it again with a crunchier topping, but it was good.

4 tbsp. chilled unsalted butter, cut into 1⁄2-inch cubes, plus more for greasing

3 1⁄2 cups pitted sour cherries (about 1 lb.)

1 cup cherry tomatoes (about 6 oz.)

1 cup sugar

2 tbsp. cornstarch

1⁄2 tsp. kosher salt

1 cup all-purpose flour

1 1⁄2 tsp. baking powder

Finely grated zest of 1 lemon

1⁄2 cup heavy cream (I was out of cream, so I used a mixture of milk and greek yogurt)

Ice cream, for serving


Heat the oven to 400° and grease an 8-inch square baking dish with butter. In a large bowl, toss the cherries with the cherry tomatoes, 1⁄2 cup sugar, the cornstarch, and 1⁄4 teaspoon salt, and then pour into the prepared baking dish. In a medium bowl, whisk the remaining sugar and salt with the flour, baking powder, and lemon zest. Add the 4 tablespoons butter, and using your fingers, rub the butter into the flour until pea-size crumbles form. Add the cream and stir until a shaggy dough forms.

Using a large spoon, evenly dollop the dough over the fruit, and then bake until the topping is golden brown and the filling is bubbling at the center, about 35 minutes. Transfer the cobbler to a rack and let cool for 5 minutes before serving with ice cream.

How gorgeous do the cherries and cherry tomatoes look all blended together?

I used a round pie dish (handmade, of course!) instead of a square baking dish.

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