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Summer Fruit, Honey, and Hazelnut Crumble
Serves 6

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.


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