When the garden hands you a pile of stubborn green tomatoes at the tail end of the season, this old-fashioned baked dessert is a thrifty little miracle. Green tomatoes have long found their way into Midwestern and Southern home baking because their tartness softens beautifully in the oven, taking on a flavor and texture that reminds folks of apple desserts. This simple casserole-style sweet comes together with just a handful of pantry staples, and it is the kind of humble recipe that surprises everyone at the table after the very first bite.
Serve this warm with a scoop of vanilla ice cream, a dollop of whipped cream, or a splash of cold heavy cream if you like things the old way. It also sits nicely beside a mug of coffee after supper, and if you want to dress it up for company, a light dusting of cinnamon sugar over the top makes it feel right at home on a holiday dessert table.
6-Ingredient Oven Baked Green Tomato Dessert
Servings: 8
Ingredients
4 cups raw green tomatoes, diced
1 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1 cup crushed buttery crackers
1/2 cup unsalted butter, melted
Directions
1. Preheat the oven to 350°F and lightly butter an oven-safe glass casserole dish.
2. Spread the raw diced green tomatoes evenly in the prepared casserole dish.
3. In a small bowl, stir together the sugar, flour, and cinnamon, then sprinkle that mixture evenly over the tomatoes.
4. Scatter the crushed buttery crackers over the top, then drizzle the melted butter as evenly as you can across the cracker layer.
5. Bake for 40 to 45 minutes, until the tomatoes are tender and the top is golden brown and bubbling around the edges.
6. Let the dessert rest for 10 to 15 minutes before serving so the juices thicken slightly.
Variations & Tips
Add a pinch of spice: A little nutmeg or ground cloves can be added along with the cinnamon if you want a deeper, old-fashioned spice flavor that leans even more toward apple pie.
Make it extra crisp: If you like more topping, increase the crushed crackers to 1 1/2 cups and add an extra tablespoon or two of melted butter for a crunchier finish.
Watch your tomato size: Dice the green tomatoes into small, even pieces so they soften at the same rate. Larger chunks can stay too firm by the time the topping is browned.
Use very firm green tomatoes: This recipe works best with truly green, unripe tomatoes. Soft or blushing ones can turn watery and overly sweet once baked.
Serve leftovers warm: Leftover portions can be covered and refrigerated, then rewarmed gently in the microwave or oven. The flavor the next day is wonderfully mellow, and it makes a fine little treat with morning coffee.