Brie, Tomato and Summer Squash Savory Cobbler

Brie, Tomato and Summer Squash Savory Cobbler

The last few days have been much cooler here than has been the norm this month – go figure… Hot? In August? No way. But it’s been cool enough the past few days that we’ve been able to shut the A/C off, open up the windows, let the house air out, and maybe do a little bit of baking.

Veggies for Cobbler

Over the past couple of weeks I’ve been receiving some of my favorite fruits and veggies in my weekly FFTY box, tomatoes, zucchini, peaches, nectarines – and this week is no exception. We’ve had a lot of the usual suspects for enjoying them… Cobbler, Pasta, Pizza, etc… But the other day I realized that I hadn’t done anything new or special lately with Tomatoes and Zucchini lately, and that just wasn’t going to fly. So I pulled on my apron, got out my thinking cap, and went to work.


Initially, I had intended to make a sort of Gratin style dish, using a nice Double Cream Brie that I’d picked up at the store, and some toasted Panko Bread Crumbs. Unfortunately, when I finished prepping all the veggies and such, I went digging in the pantry and discovered I was out of Panko Bread Crumbs. :-/ So I’ll have to try that another time. Assuming I don’t just make this again of course. ;-)

Tomatoes Squash Brie in Pan

My first thought upon realizing I was out of bread crumbs was to maybe make a savory streusel type topping, but as I started pulling out ingredients to do that – I had an Aha! moment and came up with the inspiration for a savory cobbler. I had kicked the idea around in my head before… kind of a ‘you don’t really see many savory cobblers… I should make one!’ but I hadn’t gotten around to it yet. This was the perfect opportunity to try it out.

Cobbler Dough

Because I was just kind of winging it, I didn’t do anything too fancy with the cobbler dough. Next time I might try mixing in some shredded cheese and/or fresh herbs. I had made Mr. Man and Miss Thing wait a while for dinner and it was starting to get late, so I didn’t want to take the extra couple of steps this time to include them. If I’d been planning on doing it all along, it would have been easier – since I could have chopped up the herbs while I was doing the other veggies, etc…

Savory Cobbler For the Oven

As it stood, though – it was incredibly delicious. This dish is definitely going to be making it in to my regularĀ  rotation for veggies dishes. The roasted veggies, the brie, the biscuit topping – all combined to make one of the best veggie dishes I’ve come up with in a while. It also happened to be vegetarian and hearty enough that you could probably serve it as an entree for veggie eaters. Okay, so I served it next to some sausages – but you know, it really outshone the meat by a fair margin. So, seriously – go make this dish! You won’t regret it.

Pan Brie Tomato Summer Squash Cobbler


  • 4 cups Tomatoes; cut in to 1″ chunks (5 medium)
  • 4 cups Summer Squash; cut in to 1″ chunks (I used Zucchini – 2 large)
  • 1 cup Sweet Bell Pepper; seeded and cut in to 1/2 ” chunks (2 medium)
  • 1 onion; diced (about 1/2 a cup)
  • 4 cloves Garlic; minced
  • 6 oz Brie Cheese; cut in to 1/2″ chunks
  • 2 cups Flour
  • 4 tsp Baking Powder
  • 2 tbs Butter
  • 2 tbs Shortening
  • 1/4 tsp Kosher Salt, plus extra for salting veggies
  • 1 cup Buttermilk


  • Preheat the Oven to 375Ā°
  • Butter a 9″x13″ Baking Pan
  • In a bowl, stir together the veggies and brie, and a liberal sprinkling of Kosher Salt
  • Spread the veggies evenly in to the buttered baking pan and lightly press down in to the pan
  • Set aside
  • In a bowl, stir together the flour, baking soda, baking powder, and 1/4 tsp Kosher Salt
  • Cut in the butter and shortening until crumbs form
  • Gently stir in the buttermilk until just combined to form a soft dough
  • Drop the dough by spoonfuls over the veggies in the baking pan
  • Bake in the oven for 45-60 minute, or until veggies are bubbly and crust is golden brown
  • Serve immediately

pan and plate Brie Tomato Summer Squash Cobbler

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