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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.
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Current News

                        

 The Produce market is not OPEN yet but soon will be.  Strawberry PYO is open as the field dictates so please follow closely to see when it is scheduled to be open. Until we get the produce market open we will have some set times to sell already picked strawberries. Follow us on face book or subscribe to the email newsletter on this website to find out when. Our spring vegetables have been started and are looking very good.It will not be long before we will have lettuce, radishes  and greens   Call 910-287-6794 or 843-399-6902 email and face book are good options also.

 

                                 

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