Green-Tomato-and-Raspberry Cobbler

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 298
  • Calories from fat: 19%
  • Fat: 6.3g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.7g
  • Protein: 3.5g
  • Carbohydrate: 59.7g
  • Fiber: 4.5g
  • Cholesterol: 14mg
  • Iron: 1.7mg
  • Sodium: 171mg
  • Calcium: 58mg

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

  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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