Southern Vegan Tomato Cobbler

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A Savory Twist on a Summer Classic

When you hear the word “cobbler,” your mind probably goes straight to bubbling peaches or tart blackberries topped with a sugary crust. But in the South, we know that summer’s true crown jewel is the tomato. When the garden is overflowing and you’ve already had your fill of Southern Tomato Sandwiches, it’s time to turn that harvest into something hearty, rustic, and deeply savory.

Enter the Southern Vegan Tomato Cobbler!

Think of this as the summer cousin to a pot pie. We take two pints of bursting cherry tomatoes and sauté them with sweet onions, fresh basil, and a splash of white wine vinegar to create a jammy, acidic, and flavorful base. Instead of a sweet dough, we drop spoonfuls of herby, garlic-infused Bisquick biscuit dough right into the cast iron skillet.

As it bakes, the biscuits soak up all that juice from the tomatoes, creating a golden, cobbled crust that is pure comfort food. Whether you’re serving this for a slow Sunday brunch or a light summer dinner, this dish is a delicious reminder that tomatoes aren’t just for salads they’re meant for the oven too.

Why use a Cast Iron Skillet?

Cast iron is non stick when seasoned properly and can be used on the stovetop. Cast iron skillets are amazing at distributing heat evenly and retaining that heat for a long time. That makes them perfect for baking. In this recipe we start by cooking onion and tomato in the skillet on the stovetop and then transfer that same skillet to bake in the oven. If you don’t have a cast iron skillet you should consider buying one because the are durable and will last for generations. I recommend the Lodge brand because they are made here in Tennessee. If you don’t have a cast iron skillet you will have to transfer from your skillet to an oven safe baking dish and your baking time may be different.

What’s in Vegan Tomato Cobbler?

Tomatoes! We use two pints of cherry tomatoes. We also use fresh basil from our garden. The biscuit topping is made with Bisquick Original Pancake and Baking Mix which is vegan! Not all Bisquick products are vegan but the Original mix is. Don’t you love when companies accidently make a product vegan?

Looking for more to fill your plate? Check out this collection of 20+ Vegetarian Southern Side Dishes for the perfect pairing.

Frequently Asked Questions: Southern Vegan Tomato Cobbler

Can I use large tomatoes instead of cherry tomatoes? Yes! While cherry tomatoes are great because they burst and create a natural sauce, you can use large heirloom or beefsteak tomatoes. Just make sure to chop them into bite-sized pieces. If they are particularly juicy, you may want to increase the cornstarch by a half-tablespoon to ensure the filling thickens properly.

Is all Bisquick vegan? No, only the Bisquick Original Pancake & Baking Mix is “accidentally vegan.” Other varieties, like the “Heart Smart” or “Complete” mixes, often contain buttermilk or other dairy derivatives, so always double-check the ingredient label.

Do I have to use a cast iron skillet? While a cast iron skillet is the best tool for the job because it transfers perfectly from stovetop to oven and retains heat beautifully, you can use a regular sauté pan for the stovetop portion. Simply transfer the tomato mixture to an 8×8 baking dish before adding the biscuit topping and moving it to the oven.

How do I store and reheat leftovers? Store any leftover cobbler in an airtight container in the fridge for up to 3 days. To reheat, I recommend using the oven at 350°F to help the biscuit topping regain its crispness. The microwave works too, but the biscuits will be much softer.

If You Love Tomatoes…

If you love tomatoes as much as we do you may want to check out these other amazing recipes.

Check out this towering Vegan Tomato Stack Salad.

Check out our twist on the classic Southern Tomato Sandwich.