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.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Combine the raspberries and 1 tablespoon flour in a medium bowl; toss well.

Step 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.

Step 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.

Ratings & Reviews

EllenDeller's Review

Mrerytr
November 16, 2012
This is a wonderful recipe--so delicious! I followed the recipe exactly except that I only made 1/3 of it and baked it in an 9x 5 pan. The serving size is quite generous, too. It's even better with a dollop of whipped cream, ice cream, or vanilla yogurt. This really doesn't need any spices or anything else added to it; it's perfect as is.

GayleR's Review

GayleR
July 09, 2012
I made this intriguing recipe with cranberries, and the taste reminded us somewhat of rhubarb. We enjoyed it!

Mrerytr's Review

EllenDeller
August 22, 2010
Ever summer, I look for green tomatoes and raspberries at the farmer's market just so I can make this recipe. A lot of people are surprised to learn the secret ingredient is green tomatoes.