• 4 C coarsely chopped, husked tomatillos
  • 1 C sugar
  • 1/2 t salt
  • 3 t cornstarch
  • 15-20 ripe strawberries, hulled and sliced
  • 4 T unsalted butter
  • 1/2 C flour
  • 3/4 C brown sugar
  • 1/2 C chopped toasted pecans
  • 1 t cinnamon
  • 1/2 t grated nutmeg

Place tomatillos in saucepan and cook over low heat; stir in sugar and salt (flavor will be similar to tart apple) and simmer 10-15 minutes. Combine cornstarch with 3 T water and stir into the tomatillos.  Continue stirring 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.

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