MATT TAYLOR-GROSS
Techniques

Video: How to Make Cherry-Cherry Tomato Cobbler

Amanda Cohen of Dirt Candy shows us her vegetal twist on a late summer dessert

As chef-owner of the vegetable-centric Manhattan restaurant Dirt Candy, Amanda Cohen is accustomed to working with produce in new and unexpected ways. For her twist on an end-of-summer dessert, Cohen singles out cherry tomatoes for a bubbling, buttery cobbler. "Cherry tomatoes are already sort of naturally sweet, so it's not too far-fetched to put them into a dessert," Cohen says. They break down at the same rate as the cherries, adding a welcome bite of acidity to the dish.

For the crust, Cohen employs a simple sweet biscuit dough, dropping irregular dollops across the surface. Below, the dough will mingle with that sweet cherry-cherry tomato juice, absorbing some of its flavor, while the top of the cobblestone crust will turn golden and crisp. Serve the warm cobbler topped with a scoop of vanilla, or for an even more savory note, white pepper ice cream.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.