Best Summer Fruit Honey And Hazelnut Crumble Recipes

Summer Fruit, Honey, and Hazelnut Crumble image

Provided by Millereg

Categories Dessert

Time 1h

Yield 6 serving(s)

Number Of Ingredients 4

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

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

Summer Fruit, Honey, and Hazelnut Crumble Recipe - (3.3/5) image

Provided by harlan-2

Number Of Ingredients 4

1 kg mixed soft summer fruits(raspberries, loganberries, strawberries, currants, bilberries or whatever is available)
Honey or brown sugar to taste
75 kg tasted hazelnuts
75 kg wholemeal or wholewheat brown breadcrumbs

Steps:

Put the fruits in a pan or microwave dish with about 2cm water in the bottom and cook gently fo 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 (the Saxons would have used doney); how much you need will depend on which fruits you have used. Drain the excess juice and save to serve with the pudding. Next, chop the hazelnuts in a food processor or liquidiser until they are almost as fine as the breadcrumbs, but not quite, then mix the two together. Spoon the fruit int 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 crunchy and browned. Serve with lots of cream or plain yogurt and the warmed fruit juices.