'Berry green' tomato cobbler with Mama Steph


  • 3 cups fresh blackberries, blueberries, or other varieties
  • 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 or butter to grease casserole dish
  • 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 buttermilk


  • Preheat oven to 350°.
  • Combine the berries 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 or butter.
  • 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 40-50 minutes or until the filling is bubbly and crust is browned.

Adapted from Cooking Light 
JUNE 2001 issue

Find more recipes from Mama Steph at www.MamaStephF.com