Summer Fruit, Honey, and Hazelnut Crumble

[Dee]

Summer Fruit, Honey, and Hazelnut Crumble

Serves 6

 

....A baked dessert like this would have been sunk in the embers of the

log fire with a cauldron or pot upturned over it to form a lid...

 

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 g (3 oz) tasted hazelnuts

75 g (3 oz) wholemeal or wholewheat brown breadcrumbs

 

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.