Tomato cobbler with gruyere biscuits.  Does that not sound like one of the greatest food ideas ever?  Because it is.  The concept of a savory cobbler had never really occurred to me before, but the moment I saw this one, I had two instantaneous thoughts.  First, why had I never thought of a savory cobbler?  And second, I absolutely had to rearrange our menu so we could try it immediately.  It does require a bit more time than most people have on a weeknight, but it makes an excellent weekend meal.  It also makes quite a lot of food.  I was tempted to halve it but in the end I was very glad I made a full batch because the leftovers were great.  I think this is an ideal dish to help bridge the time between summer and fall with the late garden tomato harvests and slightly cooler temperatures leaving us yearning for comfort food.

I was a bit wary that all the juices from the tomatoes would result in soggy biscuits floating in a sea of liquid.  That was not the case.  For one thing, the use of cherry or grape tomatoes is ideal because the skins help keep all the yummy juices inside.  Also, flour is included as a thickener and ends up almost making something akin to a roux when mixed with the caramelized onions.  Oh, did I not mention those yet?  Yeah, as if it weren’t already good enough, caramelized onions are involved.  I’ll just stop talking now so you can go rearrange your menu, gather the ingredients, and make this at the earliest opportunity.


For the filling:
2 tbsp. extra virgin olive oil
2 tbsp. unsalted butter
2 medium yellow onions, thinly sliced
4 cloves garlic, minced
1 tsp. fresh thyme
3 lbs. cherry or grape tomatoes
3 tbsp. all-purpose flour
¼ tsp. red pepper flakes
1½ tsp. coarse salt
Pinch of black pepper

For the biscuit topping:
2 cups all-purpose flour
2 tsp. baking powder
1 tsp. salt
8 tbsp. cold unsalted butter, cut into pieces
1 cup grated gruyere cheese, plus extra for sprinkling
1½ cups heavy cream


  • 01

    To prepare the filling, combine the oil and butter in a large skillet over medium heat.  Add the onions and cook, stirring occasionally, until cooked down and caramelized, about 20-25 minutes.  Stir in the garlic and thyme and cook until fragrant, 1-2 minutes more.  Remove from the heat and let cool.

  • 02

    Preheat the oven to 375˚ F.  In a large bowl, combine the onion mixture, tomatoes, flour, red pepper flakes, salt and pepper.  To make the biscuit topping, combine the flour, baking powder and salt in a medium bowl.  Cut in the butter with a pastry blender or two knives until the mixture is crumbly and small clumps form.  Mix in the cheese.  Stir in the cream with a fork until a sticky dough forms and the dry ingredients are incorporated.

  • 03

    Transfer the tomato mixture to a 9 x 13-inch baking dish.  Using a large ice cream scoop or a ¼-cup measure, drop clumps of the biscuit dough evenly over the tomato mixture.  Sprinkle the top with additional grated cheese.  Bake until the tomatoes are bubbling and the biscuits are golden, about 1 hour and 10 minutes.  Let cool 20 minutes before serving.

  • If I had any doubts they just washed away with the knowledge that these come with caramelized onions. Now how to convince my kids that they like tomatoes….they’ll generally only eat them if they’ve been pureed.

  • Great post! Genius idea.

  • I’ve never tried a savory cobbler but this looks amazing! The tomato filling sounds so wonderful.

  • Oh my! This sounds so yummy. I agree, this is the perfect dish to go into fall with. Beautiful.

  • I was sold at cobbler. But the added biscuits and caramelized onions do the trick too! Perhaps we’ll have to test this one out over the weekend too!

  • I am so averse to making doughs that I can’t help but wonder if maybe I could use some puff pastry. What do you think? Write me at if you care to.

  • Crystal Power

    Wow, I would never have even fathomed a dish like this, but looking at the picture instantly reminded me of my Grandma making breaded tomatoes when I was a child. Although hers tasted great, this dish looks much prettier! :)

  • Stacey

    This looks AH-MAZING!! What did you serve with it for dinner or is it enough by itself? I’m thinking a spinach salad, personally…

  • I’ve had this bookmarked since the day Josie posted it! Yum! Yours looks great :)

  • This recipe is haunting me! I saw it a few places, thought it sounded interesting. Happened to get 2 pints of cherry tomatoes in my CSA box, so it seemed destined to be! Had all my ingredients ready to try it. Then over the course of my cooking over the weekend, I used up all but 2TB of butter! I couldn’t make the biscuit topping! Nooo!!! So I improved and made a bechamel sauce and turned it into a tomato gratin with zucchini and mushrooms. It actually turned out delicious, but I’m still left wondering about this cobbler. It looks divine. :)

  • LOVE savory cobblers! We’ve made this the last several summers with veggies from our CSA, and it always turns out so delicious!

  • Lisa T

    Wow. Why have I never thought of a savory cobbler before?! Thank you for sharing. I write my weekly menues on Friday night or Saturday mornings, but this is already on the list for this coming weekend. I enjoy the sweets you post, but have been especially excited about the number of savory/dinner recipes you’ve posted in the past couple of weeks. Thanks for the inspiration!

  • okay I have to make this!

  • WOW I would never have tried this, but now I can’t wait to!

  • This recipe sounds delicious! I, too, would be wary about the tomatoes getting soggy. Glad to hear it all worked out:)

  • you had me at the tomatoes and Gruyere… but then adding carmelized onions and well… I must make this!

  • I love the idea of a savory cobbler too – looks delicious!

  • ImpassionedPlatypi

    This looks SOOOO GOOOOOOD!! But I’m not going to be able to make it because my boyfriend doesn’t like tomatoes, so I’d be the only one eating it, grrrr….

  • Cobbler never looked so good!

  • Nicole P

    This is a “must try”.

  • I tried Marc Bittman’s tomato cobbler earlier in the summer and wasn’t crazy about it, so glad to have another recipe to try!

  • I absolutely adore your blog. I am really trying to learn to be a better cook and I have already bookmarked at least 20 of your recipes that I absolutely have to try. Most of the ones I bookmarked are your desserts and appetizers – I love to host parties – and I cannot wait to try them. Thanks for posting so many delicious recipes!

  • Holy cow that looks amazing. I ear-marked this recipe and now I must try it!

  • katie

    I love your site-absolutely wonderful! I discovered it through a link from the HMTM blog (for a royal icing tutorial). My husband and I just spent the evening looking through the treasures you’ve posted. The savory cobbler has such great visual appeal and the ingredient list guarantees a delicious result…we’re putting this on our “must-try” list.

    Thanks for your inspirational posts. I look forward to seeing what you come up with next!

  • Annie, I love how you put SO much thought into each recipe–like how this one is a transition from summer to fall because of these specific reasons, and how you describe why a dish turns out a certain way–like how the skins of the tomatoes help keep in the moisture, etc. You’re like Cook’s Illustrated! I love it!

  • caroline l.

    I made this last night for a Slow Food potluck and it was fantastic! Got lots of compliments. It looks really pretty with fresh thyme sprinkled on top. Thanks for posting!

  • I can’t wait to try this! I made a savory cobbler last year, from another blog I follow, and it was so good. I think you’d like it!

  • Pam

    I love Gruyere but have not seen all that many recipes that call for it. Cheese biscuits are a favorite of mine, and this recipe sounds like a great result with a yummy cheese. Thanks for sharing.

  • I must say that I was completely intrigued by the idea of a savory cobbler. I made it last night, substituting the gruyere for cheddar (I know this sounds like an insult but I am still a “broke college kid” so my budget is limited). I did the half recipe as a side dish and it was amazing!! I cannot express how much this dish surpassed my expectations. Thank you for the post, Annie.

  • Annie

    Hey man, I’ve been there! Gruyere would have been way beyond my budget in college too. Cheddar is a great idea. Glad you enjoyed it!

  • Carina

    I made this tonight with my freshly picked cherry tomatoes from my garden. I did a 1/3 recipe since it was just two of us and that was still too much but it was delicious! I used dried thyme and instead of Gruyere, i mixed extra sharp cheddar and Parmesan which came out very good. I would certainly make this again! Thanks Annie! I only discovered your blog three months ago and I’ve made dozens of your recipes – we’ve enjoyed them all!

  • I suddenly have the urge to get out of bed and go back to the kitchen! It looks divine!

  • Whitney

    I made a couple substitutions, namely using Parmesan rather than Gruyere and it was great!! Thanks for the recipe!

  • Blair

    This was so much more delicious than I anticipated. It made our apartment smell divine. Slightly labor intensive but totally worth it if you have the time.

  • Shannon

    Annie, would this be an appitizer, a main, or a side? I want to say main but dont know if it would fill the hubby up?

  • Elizabeth

    This was amazing! My friends and I just finished out first rotation of 3rd year and had a little dinner party to help us celebrate (and commiserate over how horrible the shelf exam was). I brought this and it was a huge hit! I’ll definitely be making this again

  • Annie

    It can be whatever you want it to be. We are not the type of people who think a meal requires meat to be filling, but if your husband is of that mind, then maybe this would be a better side for you. Enjoy!

  • Sohair

    This recipe turned out surprisingly good.
    We made them in individual ramekins to facilitate microwave heating & midnight snacking :)

  • Amy

    I made this for my husband and parents 2 weeks ago and they all RAVED about it. My dad keeps saying, “Am, that tomato dish is still on my mind!” ;) The other day my mom and I were brainstorming other savory cobbler ideas. Thank you so much for the recipe Annie!

  • izzy

    This, this is GOOD! I can’t wait to drop it on my hubby. We have this friendly competition going about who is the better cook. He can grill but I can find some pretty amazing recipes. Like this one! Thank you, thank you, thank you.

  • Melissa

    This was sooooo good! My family loved it. I only had a 1.5 pounds of cherry tomatoes so I substituted Roma tomatoes cut in quarters for the remaining 1.5 pounds. It was still delicious. Thanks again for a great recipe!

  • I wish I wouldn’t have waited so long to make this delicious dish. It surpassed my expectations of deliciousness! Thank you so much for sharing. This will be the next recipe on my blog, giving you all the credit of course. Thanks again,


  • I loved this dish. It made a very satisfying meal. My husband went back for seconds and I have to admit, I couldn’t resist a second helping myself. My parents, who are vegetarians, would love this. I will definitely be making it again! I think next time I will serve it with a simple green veggie side dish, such as steamed broccoli.

  • This is the 3rd recipe I have made of yours over the past week (cinnamon pull apart bread & chicken noodle soup, and I have vanilla beans in the mail!) and it was yet again a big hit with the husband. Your blog is my new favorite. Trying to cook on a budget I made it with swiss cheese instead and still worked out beautifully! As a Hoosier myself, I thought if this Indiana girl can make things as delicious as this — I can too!

  • Kathryn

    This is fantastic! I made this yesterday on my day off from work. I added some homegrown tiny yellow heirloom tomatoes to the store-bought cherry tomatoes (didn’t have enough homegrown ones for 3lbs) and it was delicious. I made the whole recipe and my husband, daughter and I ate less than half of it. But now I’m looking forward to having it for lunch today! Thanks!

  • Rashamourtada

    I made this tonight and it was really really really good. Much better than I expected for some reason. Please make this. It has a long baking time but it’s easy to assemble and one of the most delicious things I’ve made or eaten this summer. Thanks for sharing, Annie!!

  • MrsZimm13

    I made this tonight for company and it was enjoyed by all. I prepped the onions last night to cut out 30 minutes of time today and I was glad I did.

    The crust is delicious! I made it with all whole wheat flour and Wisconsin extra sharp cheese because I had it already. I also addded fresh basil before putting the raw biscuit mix on the tomatoes. This is a great use of the bountiful cherry tomatoes coming from my garden.

    My daughter, a vegetarian, wished I had put beans in the dish to make a complete protein with the crust. I will try adding canelli beans the next time around and I am sure it will be yummy.

  • Shannon

    I tried this with a cornbread top….and it was incredible.