Green-Tomato-and-Raspberry Cobbler |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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Green tomatoes make a surprise appearance in this dessert. In the winter, you can substitute cranberries for the raspberries. Ingredients:
3 cups fresh raspberries |
1 tablespoon all-purpose flour |
6 cups chopped green tomato (about 1 3/4 pounds) |
1 cup granulated sugar |
1/4 cup water |
cooking spray |
1 cup all-purpose flour |
1/3 cup granulated sugar |
1/3 cup packed brown sugar |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
1/4 cup chilled butter, cut into small pieces |
1/2 cup low-fat buttermilk |
Directions:
1. Preheat oven to 350°.
2. Combine the raspberries and 1 tablespoon flour in a medium bowl; toss well.
3. 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.
4. 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.
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