Summer Fruit, Honey, & Hazelnut Crumble

Directions

• Raspberries, loganberries, strawberries, currants, bilberries or whatever is available.

Put the fruits in a pan or microwave dish with about 1 inch water in the bottom and cook gently for 10 to 15 minutes (4-6 minutes in microwave), or until the fruits are soft without being totally mushy.

Sweeten to taste with 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) for 20 to 30 minutes or until the top is slightly cruncy and browned.

Serve with lots of cream or plain yogurt and the warmed fruit juices.