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Green Tomato Cobbler

Source of Recipe

From "The Best Casserole Cookbook Ever" by Beatrice Ojakangas


Recipe Introduction

"There is just a short window of time, at least where I live, when green tomatoes are on my countertop in abundance. They either gradually turn red or they rot. I love them fried or baked with a topping of feta cheese. Sometimes I make a green tomato salsa if I have the time and the tomatoes. One evening, I needed a quick and easy dessert for a party. This turned out to be just perfect. I assembled the whole thing and let it sit for about an hour before I baked it. It turned out great, and there were lots of compliments!"

List of Ingredients

â—¦ 3 tablespoons butter, melted, plus extra for the dish
â—¦ 4 cups chopped green tomatoes
â—¦ 1 cup packed light or dark brown sugar
â—¦ 2 tablespoons quick-cooking tapioca
â—¦ 1 tablespoon all-purpose flour
â—¦ 1 tablespoon freshly squeezed lemon juice
â—¦ 1 teaspoon ground cinnamon
â—¦ ½ cup chopped raisins
â—¦ ½ teaspoon salt
â—¦ ¼ teaspoon ground cloves
â—¦ ¼ teaspoon ground nutmeg
â—¦ ½ cup blanched almonds

For the topping:
â—¦ 1 ½ cups all-purpose flour
â—¦ ¼ cup granulated sugar
â—¦ 3 teaspoons baking powder
â—¦ ½ cup (1 stick) butter, melted
â—¦ ½ cup light cream or half-and-half
â—¦ Whipped cream for serving


Recipe

Preheat the oven to 425° F. Butter a 2-quart casserole.

Put the tomatoes in a saucepan, cover with water, and bring to a boil over high heat. Remove from the heat and drain in a colander.

In a large bowl, combine the tomatoes, brown sugar, tapioca, flour, lemon juice, cinnamon, raisins, the 3 tablespoons butter, salt, cloves, and nutmeg. Mix well and transfer to the casserole dish. Sprinkle with the almonds.

To make the topping:
In a medium bowl, stir together the topping ingredients to make a stiff, biscuit-like dough. Scoop out the dough to make small mounts on the tomato mixture.

Bake for 25 to 30 minutes, or until the tomato filling is bubbly and the toppings is lightly browned. Serve warm or at room temperature with whipped cream.

Serves 6 to 8