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Summer Fruit, Honey, and Hazelnut Crumble

  • 1 kg (2 1/2 lb) mixed soft summer fruits-- raspberries, loganberries,
  • strawberries, currants, bilberries or whatever is available
  • honey or brown sugar to taste
  • 75 grams (3 oz) tasted hazelnuts
  • 75 grams (3 oz) wholemeal or wholewheat brown breadcrumbs

Serves 6. Put the fruits in a pan or microwave dish with about 20 cm (1 inch) water in the bottom and cook gently for 10-15 minutes (4-6 minutes in microwave), or till the fruits are soft without being totally mushy. Sweeten to taste with honey or brown sugar (Saxons would have used honey); how much you need will depend on what fruits you have used. drain the excess juice and save to serve with the pudding. chop the hazelnuts in a processor or liquidiser until they are almost as fine as the breadcrumbs, but not quite, then mix the two together. Spoon the fruit into an ovenproof dish and cover with a thick layer of hazelnuts and crumbs. Bake in a moderate oven (180C, 350F, Gas Mark 4) for 20 - 30 minutes or till the top is slightly cruncy and browned. Serve with lots of cream or plain yogurt and the warmed fruit juices.

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