Summer Fruit Hazelnut Crumble
Summer Fruit Hazelnut Crumble
 Prep Time ~ 30 mins | Cooking Time ~ 35 mins |
 Approx Cost ~ £ 8.00 |  Difficulty ~ Easy |
 Freeze ~ Yes |  Serves ~ 6 |
Tips ~ If you do not have cassis you could use a blackcurrant cordial instead.
Ingredients
450g strawberries
225g blueberries
225g red or blackcurrants
225g raspberries
3 tablespoons cassis
115g caster sugar
Crumble topping:
170g plain flour
55g whole, unblanched hazelnuts
115g semi-frozen butter, diced
55g caster sugar
Method
- Preheat the oven to 200C, Gas mark 6.
- Wash and hull the strawberries. If large, cut in half before placing in a pie dish of roughly 1.8 litre capacity. Alternatively divide the fruit between 6 individual oven proof dishes.
- Wash the blueberries and blackcurrants, stripping the latter from their stalks, pat dry on kitchen paper.
- Mix both fruits into the strawberries along with the raspberries and sugar. Sprinkle over the cassis and set aside.
- Place the flour and hazelnuts in a food processor. Whiz until the nuts form fine crumbs, then add the diced butter.
- Briefly process until the mixture resembles fine crumbs. Add the sugar and stir in.
- Cover the fruit with the crumble mixture. Place in the centre of the oven and bake for 10 minutes before reducing the temperature to 190C, Gas mark 5. Bake for a further 20 - 25 minutes.
- Serve hot or cold with lots of cream.