Strawberry Tomatillo Crisp

4 Cups Coarsley Chopped, Husked Tomatillos
1 Cup Sugar, Approximately
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.

Source: From Asparagus to Zucchini