- 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