Green-Tomato-and-Raspberry Cobbler

Green-Tomato-and-Raspberry Cobbler Recipe
Photo: Becky Luigart-Stayner; Styling: Mary Catherine Muir
Green tomatoes make a surprise appearance in this dessert. In the winter, you can substitute cranberries for the raspberries.

Yield:

9 servings

Recipe from

Nutritional Information

Calories 298
Caloriesfromfat 19 %
Fat 6.3 g
Satfat 3.3 g
Monofat 1.6 g
Polyfat 0.7 g
Protein 3.5 g
Carbohydrate 59.7 g
Fiber 4.5 g
Cholesterol 14 mg
Iron 1.7 mg
Sodium 171 mg
Calcium 58 mg

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

Preparation

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.

Note:

June 2001
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