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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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From The Best Casserole Cookbook Ever by Beatrice Ojakangas, one of my favourite cookbook authors. Ingredients:
3 tablespoons butter, melted |
4 cups green tomatoes, chopped |
1 cup brown sugar, packed (either light or dark) |
2 tablespoons quick-cooking tapioca |
1 tablespoon all-purpose flour |
1 tablespoon fresh lemon juice |
1 teaspoon cinnamon |
1/2 cup raisins, chopped |
1/2 teaspoon salt |
1/4 teaspoon ground cloves |
1/4 teaspoon ground nutmeg |
1/2 cup blanched almond |
1 1/2 cups all-purpose flour |
1/4 cup granulated sugar |
3 teaspoons baking powder |
1/2 cup butter, melted |
1/2 cup light cream |
Directions:
1. Preheat oven to 425°F Grease a 2-quart casserole.
2. Put the tomatoes in a saucepan, cover with water, and bring to a boil over high heat. Remove from the heat and drain in a colander.
3. In a large bowl, combine the tomatoes, brown sugar, tapioca, flour, lemon juice, cinnamon, raisins, the 3 tablespoons butter, salt, cloves and nutmeg. Mix well and transfer to the casserole dish. Sprinkle with the almonds.
4. To make the topping: in a medium bowl, stir together the topping ingredients to make a stiff, biscuit-like dough. Scoop out the dough to make small mounds on the tomato mixture.
5. Bake for 25-30 minutes, or until the tomato filling is bubbly and the topping is lightly browned. Serve warm or a room temperature with whipped cream.
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