Summer Fruit, Honey, & Hazelnut Crumble
Yield
6 servingsPrep
10 minCook
30 minReady
40 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | pounds |
mixed fresh fruit
* |
* |
| 1 | x |
honey
to taste |
*
|
| 3 | ounces |
hazelnuts (filberts)
toasted |
|
| 3 | ounces |
bread crumbs, whole wheat
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | kg |
mixed fresh fruit
* |
* |
| 1 | x |
honey
to taste |
*
|
| 86.7 | ml/g |
hazelnuts (filberts)
toasted |
|
| 86.7 | ml/g |
bread crumbs, whole wheat
|
|
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.
