Summer fruit, honey and hazelnut crumble
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | pounds | Mixed soft summer fruits-- raspberries, loganberries, strawberries, currants, bilberries, or whatever is available |
| x | Honey or brown sugar to taste | |
| 3 | ounces | Toasted hazelnuts |
| 3 | ounces | Wholemeal or wholewheat breadcrumbs |
Directions
....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....
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 the microwave), or until the fruits are soft without being totallymushy.
Sweeten to taste with the 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 (350 degrees F) for 20-30 minutes or until the top os slightly crunchy and browned.
Serve with lots of cream or plain yogurt and warmed fruit juices.
Posted by Sam Lefkowitz, 4/6/95.
Converted to Meal-Master format by Arthur Cloninger.
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