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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.


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


  • 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.