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A TASTE OF MYSTERY COOKBOOK

GREEN TOMATO AND RASPBERRY COBBLER

In Buried Diamonds, these are Tom's (Charlie’s boyfriend's) favorite use for green tomatoes (ask at a farmers market or just pick your own, early). Surprise a friend with this and see if they can guess the secret ingredient. Tangy and sweet all at once.

Ingredients:

3 cups fresh raspberries
1 tablespoon all-purpose flour
6 cups chopped green tomato (about 1 3/4 pounds)
1 cup sugar
1/4 cup water
Cooking spray
1 cup all purpose flour
1/3 cup sugar
1/3 cup packed brown sugar
1/2 teaspoon baking soda
1/4 cup chilled butter, cut into small pieces
1/2 cup low-fat buttermilk

Preparation:

Preheat oven to 350 degrees. Combine the raspberries and 1 tablespoon flour in a medium bowl, toss well.

Bring tomatoes, 1 cup sugar and water to boil in a medium saucepan, cook 4 minutes. Remove from heat and stir in raspberry mixture. Pour into a 13 X 9 inch baking pan coated with cooking spray.

Combine 1 cup flour, 1/3 cup 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 only until just moist. Drop the dough by heaping tablespoons onto fruit mixture. Bake for 50 minutes or until the filling is bubbly and crust is browned.

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