Green-Tomato-And-Raspberry Cobbler

• 3 cups fresh raspberries
• 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
• 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 low-fat buttermilk

1. Preheat oven to 350u0b0.
2. Combine the raspberries and 1 tablespoon flour in a medium bowl; toss well.
3. 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.
4. 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 350u0b0 for 50 minutes or until the filling is bubbly and crust is browned.

fresh raspberries, flour, green tomato, sugar, water, cooking spray, flour, sugar, brown sugar, baking powder, baking soda, chilled butter, lowfat buttermilk

Taken from www.myrecipes.com/recipe/green-tomato-and-raspberry-cobbler (may not work)