tomatillo berry crisp
(makes about 8 servings)
4 c chopped tomatillos, husks removed
1 c sugar (or a bit less)
1/2 tsp salt
3 tsp cornstarch
4 c berries
4 Tbsp unsalted butter
1/2 c flour
3/4 c brown sugar
1/2 c chopped toasted pecans
1 tsp cinnamon
1/2 tsp grated nutmeg
Place tomatillos in a food processor.
Zoom them around, then strain and reserve excess liquid.
Pour processed, strained tomatillos into a saucepan.
Cook over low heat while stirring in sugar and salt, until it has the flavor of a nice tart apple (about 15 minutes).
Combine cornstarch with 3 Tbsp reserved tomatillo liquid.
Stir into simmering tomatillos until mixture thickens; remove from heat.
Heat oven to 375°
Spread cooked tomatillos in baking dish. Top with berries.
Mix remaining topping ingredients until crumbly, then sprinkle over fruit.
Bake 10-15 minutes. Serve with ice cream.