Green Tomato Cobbler

From The Best Casserole Cookbook Ever by Beatrice Ojakangas, one of my favourite cookbook authors.

• Ready In: 45 mins
• Serves: 6-8

Ingredients

• 3  tablespoons butter, melted
• 4  cups green tomatoes, chopped
• 1  cup brown sugar, packed (either light or dark)
• 2  tablespoons quick-cooking tapioca
• 1  tablespoon all-purpose flour
• 1  tablespoon fresh lemon juice
• 1  teaspoon cinnamon
• 1⁄2 cup raisins, chopped
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon ground cloves
• 1⁄4 teaspoon ground nutmeg
• 1⁄2 cup  blanched almond

• FOR THE TOPPING

• 1 1⁄2 cups all-purpose flour
• 1⁄4 cup granulated sugar
• 3  teaspoons baking powder
• 1⁄2 cup butter, melted
• 1⁄2 cup  light cream

Directions

1. Preheat oven to 425°F Grease a 2-quart casserole.
2. 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.
3. 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.
4. 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 mounds on the tomato mixture.
5. Bake for 25-30 minutes, or until the tomato filling is bubbly and the topping is lightly browned. Serve warm or a room temperature with whipped cream.