Green-Tomato-And-Raspberry Cobbler

1. 1

   Preheat oven to 350u00b0.

2. 2

   Combine the raspberries and 1 tablespoon flour in a medium bowl; toss well.

3. 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. 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 350u00b0 for 50 minutes or until the filling is bubbly and crust is browned.

* Per serving · 4 servings · Values may vary.