Saxon Summer Fruit Crumble

Serves 6

1 kg (2 ½lb) Mixed Soft Summer Fruits: Raspberries, Strawberries, Redcurrants, Loganberries, Bilberries, etc.
75g (3 oz) Toasted Hazelnuts
75g (3 oz) Wholemeal Breadcrumbs
Honey or Brown Sugar to taste

Place the fruits in a saucepan with about 20cm (1 inch) water, cook gently for 10-15 minutes or until the fruits are soft without being pulpy.
Sweeten to taste with honey or brown sugar .
Drain the excess juice and reserve to serve with the pudding.
Finely chop the hazelnuts, mix with the breadcrumbs.
Place the fruit into an ovenproof dish and cover with a thick layer of hazelnuts and breadcrumbs.
Bake in a preheated oven to 180°C: 350°F: Gas 4 for 20 – 30 minutes or until the top is slightly crunchy and browned.
Serve with lots of cream or plain yoghurt and the warmed fruit juices.

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Saxon Summer Fruit Crumble

Pudding
Recipes