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This recipe for RASPBERRY AND GREEN TOMATO COBBLER, by , is from EVERYDAYCOOKINM FOR EVERYDAY PEOPLE., one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Southern Living
Added: Tuesday, June 19, 2007


3 c. fresh raspberries
1 T. all-purpose flour
6 c. chopped green tomato (about 1 3/4 pounds)
1 c. granulated sugar
1/4 c. water
Cooking spray
1 c. all-purpose flour
1/3 c. granulated sugar
1/3 c. packed brown sugar
1/2 t. baking powder
1/2 t. baking soda
1/4 c. chilled butter, cut into small pieces
1/2 c. low-fat buttermilk

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.

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