Summer Fruit, Honey, and Hazelnut Crumble
In medieval times, a baked dessert like this would have been sunk in the embers of a log fire with a cauldron or pot upturned over it to form a lid.
2 1/2 lbs mixed soft summer fruit (raspberries, loganberries, strawberries, raspberries, blackberries, blueberries, redcurrants, grapes)
honey or brown sugar
3 ounces toasted hazelnuts
3 ounces whole-wheat breadcrumbs
6 servings
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 until 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 (but not quite) as fine as the breadcrumbs, and 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 350F for 20 – 30 minutes or until the top is slightly crunchy and browned.
Serve with lots of cream or plain yogurt and the warmed fruit juices.
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