Summer Fruit Crumble

A baked dessert like this would have been sunk in the embers of the log fire with a cauldron or pot upturned over it to form a lid...

Ingredients (Serves 6):

• 2 1/2 lb mixed soft summer fruits-- raspberries, loganberries, strawberries, currants, bilberries or whatever is available
• Honey or brown sugar to taste
• 3 oz hazelnuts
• 3 oz wholemeal or wholewheat brown breadcrumbs

Method:

1. Put the fruits in a pan with about 1 inch of water in the bottom and cook gently for 10-15 minutes or till the fruits are soft without being totally mushy.
2. 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.
3. Drain the excess juice and save to serve with the pudding.
4. Chop the hazelnuts until they are almost as fine as the breadcrumbs, but not quite, then mix the two together.
5. Spoon the fruit into an ovenproof dish and cover with a thick layer of hazelnuts and crumbs.
6. Bake in a moderate oven 350F for 20 - 30 minutes or till the top is slightly cruncy and browned.
7. Serve with lots of cream or plain yogurt and the warmed fruit juices.