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How To make Summer Fruit, Honey, and Hazelnut Crumble


2 1/2 lb Mixed soft summer fruits--
-raspberries, loganberries, -strawberries, currants, -bilberries or whatever is -available -honey or brown sugar to -taste 3 oz Tasted hazelnuts
3 oz Wholewheat breadcrumbs
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... 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 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) for 20 to 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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