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.
Provided by Millereg
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- 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.
Nutrition Facts : Calories 89, Fat 8.6, SaturatedFat 0.6, Carbohydrate 2.4, Fiber 1.4, Sugar 0.6, Protein 2.1
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