A mix of summer tomatoes is topped with coriander spiced biscuits and baked into a savory cobbler. This vegan recipe can easily be made gluten free with an easy flour swap!
I strongly disliked tomatoes as a kid. To be fair, my exposure to them had mostly been in the form of mealy, out-of-season slices that made their way onto sandwiches and burgers. Once I began shopping at farmers markets and eating seasonally, I decided to give tomatoes a second chance. Now they’re one of my favorite things about summer! To showcase their sweetness I baked them up into a cobbler with coriander-spiced biscuits. Serve this alongside a cucumber-studded salad like this one and you’ve got a lovely ode to summer!
Tomato Cobbler with Coriander Biscuits
- Total Time: 1 hour 5 minutes
- Yield: 6–8 servings 1x
- Diet: Vegan
Description
A mix of summer tomatoes is topped with coriander spiced biscuits and baked into a savory cobbler. This vegan recipe can easily be made gluten free with an easy flour swap!
Ingredients
- 4 cups diced tomatoes
- 1 tbsp olive oil
- 1/2 tsp sea salt
- Pinch of red pepper flakes
- 1/2 tsp granulated garlic
- Zest of 1 lemon
- 1 heaped tsp whole coriander seed
- 1 1/2 cups all-purpose flour
- 1/4 tsp sea salt
- 1 1/2 tsp baking powder
- 6 tbsp solid coconut oil
- 1/2 cup cold coconut milk
- Coarse sea salt for sprinkling on top (optional)
Instructions
Preheat your oven to 375 degrees. In either a pie dish or a quart-sized baking dish, toss together the tomatoes, olive oil, ½ tsp of salt, red pepper flakes, garlic, and lemon zest. Set this aside while you work on the biscuit topping.
In a dry sauce pan set over medium heat, add the whole coriander seeds. Toast the seeds in the pan for no more than a minute, then remove them and grind them up either in a spice grinder or with a mortar and pestle. Add the ground coriander to a bowl along with the flour, ¼ tsp salt, and the baking powder. Whisk to combine then add the solid coconut oil. Using a fork, begin to work the oil into the flour until it looks sandy and crumbly. Pour in the cold coconut milk. Using a spoon or a spatula, begin to mix the milk into the flour until you have a shaggy looking biscuit dough.
Add dollops of the biscuit dough over the top of the tomatoes. If needed you can gently flatten out the top of the dough with damp fingers. Sprinkle the dough with coarse sea salt (optional). Bake the cobbler at 375 degrees for 45 to 50 minutes or until the tomato juices are bubbling and the biscuit top is golden. Cool for at least 10 minutes before serving.
Makes 6 to 8 servings.
Notes
- You can easily make this gluten free by using an all-purpose gluten free flour blend.
- Use a mix of any tomatoes you like here!
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Category: side
