Directions:
- Preheat oven to 350°.
- Combine the raspberries and 1 tablespoon flour in a medium bowl; toss well.
- Bring tomato, 1 cup granulated sugar, and water to a boil in a medium saucepan; cook 4 minutes. Remove from heat; stir in the raspberry mixture. Pour mixture into a 13 x 9-inch baking pan coated with cooking spray.
- Lightly spoon 1 cup flour into a dry measuring cup, and level with a knife. Combine 1 cup flour, 1/3 cup granulated sugar, brown sugar, baking powder, and baking soda in a bowl, stirring with a whisk. Cut in the butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk, stirring just until moist. Drop the dough by heaping tablespoons onto fruit mixture. Bake at 350° for 50 minutes or until the filling is bubbly and crust is browned.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 297.27 Kcal (1245 kJ) | ||
| Calories from fat | 53.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.94g | 9% | |
|---|---|---|---|
| Cholesterol | 14.65mg | 5% | |
| Sodium | 732.82mg | 31% | |
| Potassium | 315mg | 7% | |
| Total Carbs | 60.83g | 20% | |
| Sugars | 39.7g | 159% | |
| Dietary Fiber | 3.32g | 13% | |
| Protein | 4.1g | 8% | |
| Vitamin C | 20.6mg | 34% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.7mg | 4% | |
| Calcium | 85.3mg | 9% | |
| Amount Per 100 g | |||
| Calories | 105.76 Kcal (443 kJ) | ||
| Calories from fat | 19.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.11g | 9% | |
|---|---|---|---|
| Cholesterol | 5.21mg | 5% | |
| Sodium | 260.72mg | 31% | |
| Potassium | 112.07mg | 7% | |
| Total Carbs | 21.64g | 20% | |
| Sugars | 14.12g | 159% | |
| Dietary Fiber | 1.18g | 13% | |
| Protein | 1.46g | 8% | |
| Vitamin C | 7.3mg | 34% | |
| Iron | 0.2mg | 4% | |
| Calcium | 30.3mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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