Summer Fruit Honey And Hazelnut Crumble Recipes

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BERRY CRUMBLE



Berry Crumble image

Provided by Food Network

Categories     dessert

Time 55m

Yield 6 servings

Number Of Ingredients 11

1/2 cup all-purpose flour
1/2 cup light brown sugar
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1 pinch salt
1/2 cup oats
6 tablespoons cold butter, cut into small pieces
4 cups mixed berries
1/2 cup granulated sugar
2 tablespoons cornstarch
Equipment: 6 (6-ounce) ramekins

Steps:

  • Preheat oven to 350 degrees F.
  • In a large bowl combine flour, brown sugar, 1/4 cup sugar, cinnamon, salt and oats. Using a pastry blender, a fork or your hands cut in butter. Keep cold until ready to use.
  • In a large bowl combine berries, 1/2 cup sugar, and cornstarch; toss to coat. Evenly divide the fruit mixture between the 6 ramekins. Top with crumble topping. Bake until top is golden and fruit is bubbly, about 35 minutes. Serve warm.

FROZEN FRUIT CRUMBLE



Frozen fruit crumble image

Use up a thrifty bag of frozen fruit with our easy, family-sized crumble. Serve with vanilla ice cream, custard or cream for a delicious dessert

Provided by Lulu Grimes

Categories     Dessert

Time 35m

Number Of Ingredients 8

100g plain flour
50g rolled oats
100g butter , cubed
50g light brown soft sugar , plus a little extra if needed
60g flaked almonds (optional)
3 tbsp ground almonds
500g frozen berries or summer fruit, defrosted
ice cream , custard or cream, to serve

Steps:

  • Heat oven to 200C/180C fan/gas 6. Put the flour, oats, butter and sugar in a bowl and squash together with your fingers into a crumble texture. Sprinkle over a baking tray and bake for 10 mins, stirring and roughly breaking up halfway through cooking. Stir through the flaked almonds, if using. Can be done up to two days ahead and stored in an airtight container.
  • Sprinkle the ground almonds over the base of an ovenproof dish, then spoon in the fruit. If the berries are sour, sprinkle over a little extra brown sugar. Sprinkle the crumble mix over the fruit and bake for 15 mins. Rest for 5 mins before serving with ice cream, custard or cream.

Nutrition Facts : Calories 330 calories, Fat 19 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 13 grams sugar, Fiber 6 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium

SUMMER FRUIT, HONEY, AND HAZELNUT CRUMBLE RECIPE - (3.3/5)



Summer Fruit, Honey, and Hazelnut Crumble Recipe - (3.3/5) image

Provided by harlan-2

Number Of Ingredients 4

1 kg mixed soft summer fruits(raspberries, loganberries, strawberries, currants, bilberries or whatever is available)
Honey or brown sugar to taste
75 kg tasted hazelnuts
75 kg wholemeal or wholewheat brown breadcrumbs

Steps:

  • Put the fruits in a pan or microwave dish with about 2cm water in the bottom and cook gently fo 10-15 minutes(4-6 minutes in microwave), or until the fruits are soft without being totally mushy. Sweeten to taste with honey or brown sugar (the Saxons would have used doney); how much you need will depend on which fruits you have used. Drain the excess juice and save to serve with the pudding. Next, chop the hazelnuts in a food processor or liquidiser until they are almost as fine as the breadcrumbs, but not quite, then mix the two together. Spoon the fruit int an ovenproof dish and cover with a thick layer of hazelnuts and crumbs. Bake in a moderate oven (180C, 350F. Gas Mark 4) for 20-30 minutes or till the top is slightly crunchy and browned. Serve with lots of cream or plain yogurt and the warmed fruit juices.

SUMMER FRUIT, HONEY, AND HAZELNUT CRUMBLE



Summer Fruit, Honey, and Hazelnut Crumble image

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

Provided by Millereg

Categories     Dessert

Time 1h

Yield 6 serving(s)

Number Of Ingredients 4

2 1/2 lbs mixed soft summer fruit (raspberries, loganberries, strawberries, raspberries, blackberries, blueberries, redcurrants, grapes)
honey or brown sugar
3 ounces toasted hazelnuts
3 ounces whole wheat breadcrumbs

Steps:

  • Put the fruits in a pan or microwave dish with about 1 inch water in the bottom and cook gently for 10- 15 minutes (4- 6 minutes in microwave), or until the fruits are soft without being totally mushy.
  • 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.
  • Drain the excess juice and save to serve with the pudding.
  • Chop the hazelnuts in a processor or liquidiser until they are almost (but not quite) as fine as the breadcrumbs, and 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 350F for 20 - 30 minutes or until the top is slightly crunchy and browned.
  • Serve with lots of cream or plain yogurt and the warmed fruit juices.

Nutrition Facts : Calories 89, Fat 8.6, SaturatedFat 0.6, Carbohydrate 2.4, Fiber 1.4, Sugar 0.6, Protein 2.1

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