cooking

Summer Fruit, Honey, and Hazelnut Crumble:
Serves 6
A baked dessert like this used to be 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 hazelnuts75 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.