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Strawberry Tomatillo Crisp

4 cups coarsley chopped, husked tomatillos
approximately 1 cup sugar
1/2 tsp salt
3 tsp cornstarch
15-20 nice ripe strawberries, cleaned and sliced
4 TBSP unsalted butter
1/2 cup flour
3/4 cup brown sugar
1/2 cup chopped toasted pecans
1 tsp cinnamon
1/2 tsp grated nutmeg

Place tomatillos in saucepan and cook over low heat while stirring in sugar and salt, until it has the flavor of a nice tart apple. Cook 10-15 minutes. Combine cornstarch with 3 TBSP water and stir into tomatillos until mixture thickens; remove from heat and cool. Heat oven to 375. Spread filling in individual baking dishes (or 1 larger one). Top with strawberries. To make topping, mix remaining ingredients until crumbly, using your fingertips. Sprinkle topping over fruit; bake 5-10 minutes. Serve with ice cream. Makes 6-8 servings.

*Recipe found in From Asparagus to Zucchini.
1 Comments »
Allen Peterson said,
2/17/2014 @ 6:31 am
Those people who love to take recipes containing upon fresh fruits the strawberry tomatillo crisp is the best choice. Enjoy your party by selecting coconut macaroons recipes and have more fun and taste with your friends :)
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