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.