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Green-Tomato-and-Raspberry Cobbler

Photo: Becky Luigart-Stayner; Styling: Mary Catherine Muir
Yield 9 servings
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

Nutrition 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

How to Make It

  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.