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,
Ingredients
- 1 cup plus 3 tablespoons all-purpose flour, divided
- 1/2 cup grated Parmesan cheese, divided
- 1/4 cup dry bread crumbs
- 2 tablespoons sugar, divided
- 1 teaspoon baking powder
- 1 teaspoon salt, divided
- 1 teaspoon dried basil, divided
- 1/2 teaspoon garlic powder, divided
- 1/2 teaspoon pepper, divided
- 2 large eggs, room temperature, lightly beaten
- 8 large tomatoes, skins and seeds removed, coarsely chopped
- 1/4 cup butter, melted
- Minced fresh basil, optional
image/svg+xml Text Ingredients View Recipe,
Directions
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Nutrition Facts
1 serving: 217 calories, 9g fat (5g saturated fat), 66mg cholesterol, 543mg sodium, 28g carbohydrate (8g sugars, 3g fiber), 7g protein.
