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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.
13 Comments »
2/28/2012 @ 3:18 am
Thanks for this great recipe. I'm so happy you made this, because I thought Strawberry Tomatillo Crisp was extremely hard to make! You made it easy and I will try this out tomorrow.
10/19/2012 @ 1:41 am
The Strawberries already has a nice texture, but you should try adding avocado just adds more luxury to the mouth feel.
12/8/2012 @ 12:47 am
I personally love strawberries a lot and being a big foodie, I will surely try out this recipe.
2/4/2013 @ 12:19 am
I love strawberry, and the recipe you provided is prepared by mom and i must say that was an awesome really.
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Strawberry are very healthy and I would recommend to anyone as much as they can, do not forget about strawberries and the all the other berries too.
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