Rating: 4.5 stars
3 Ratings
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  • 4 star values: 1
  • 5 star values: 2

Green tomatoes make a surprise appearance in this dessert. In the winter, you can substitute cranberries for the raspberries.

Recipe by Cooking Light June 2001

Gallery

Becky Luigart-Stayner; Styling: Mary Catherine Muir

Recipe Summary

Yield:
9 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

298 calories; calories from fat 19%; fat 6.3g; saturated fat 3.3g; mono fat 1.6g; poly fat 0.7g; protein 3.5g; carbohydrates 59.7g; fiber 4.5g; cholesterol 14mg; iron 1.7mg; sodium 171mg; calcium 58mg.
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