Tomato-Peach Cobbler

Tomatoes may seem like an odd dessert ingredient, but their tangy flavor lends a pleasant balance in this sweet treat.

Filling

• 2½ pounds very ripe peaches (about 8 cups)
• 1½ pounds very ripe tomatoes (about 4 cups)
• 1/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• Zest of 2 lemons
• 3 Tbs lemon juice
• 1/4 tsp salt

Crust

• 1 cup white whole-wheat flour
• 1 cup cornmeal
• 1/2 tsp baking powder
• 1/2 tsp salt
• 8 T unsalted butter, at room temperature
• 2/3 cup granulated sugar
• 1 T light brown sugar
• 2 T canola oil or avocado oil
• 1 large egg
• 2 tsp vanilla extract

Directions

To Prepare Filling: Boil a large pot of water; fill a large bowl with ice water. Cut an X on bottom of each peach and tomato. Drop them into boiling water a few at a time and cook until the skin starts to split away from the X (15 to 30 seconds). Transfer to the ice bath. Peel and cut into 1/2 inch wedges. Combine in a large bowl with 1/4 cup each sugars, lemon zest, lemon juice and 1/4 teaspoon salt. Let stand at room temperature for 1 to 2 hours. Strain the accumulated juice into a small saucepan; boil over medium-high heat until reduced by half, 8 to 10 minutes. Stir the syrup back into the fruit to combine.

To Prepare Crust: Combine flour, cornmeal, baking powder and salt in a medium bowl. Beat butter, sugars and oil in a separate bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla, beat together. Reduce mixer speed to low and slowly add flour mixture until just combined. Wrap the dough in plastic, refrigerate for at least 30 minutes, or up to 2 days.

To Assemble & Bake: Preheat oven to 350 degrees. Coat a 9×13 baking dish with cooking spray. Spoon the filling into the prepared dish. Divide the crust into 12 roughly equal portions. Shape each into a 1/2-inch thick disk. Place on top of fruit, without overlapping, with very little exposed filling in between. Bake about 1 hour until the fruit is bubbling and crust is golden.

Compliments of Eating Well magazine, July/August 2016