Summer Fruit, Honey, and Hazelnut Crumble

Recipe by Millereg
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 2 12
    lbs mixed soft summer fruit (raspberries, loganberries, strawberries, raspberries, blackberries, blueberries, redcurrants, grapes)
  • 3
    ounces whole wheat breadcrumbs
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DIRECTIONS

  • Put the fruits in a pan or microwave dish with about 1 inch water in the bottom and cook gently for 10- 15 minutes (4- 6 minutes in microwave), or until 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 (but not quite) as fine as the breadcrumbs, and 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 350F for 20 – 30 minutes or until the top is slightly crunchy and browned.
  • Serve with lots of cream or plain yogurt and the warmed fruit juices.
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