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    Summer Fruit Hazelnut Crumble 1

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    Summer Fruit Hazelnut Crumble 1

    If you do not have a food processor, you can buy ground hazelnuts, in which case they should be added with the sugar after the butter has been worked into the flour.

    Serves: 6 - 8


    • Crumble topping
    • 170g plain flour
    • 55g whole unblanched hazelnuts
    • 115g very cold butter, diced
    • 55g caster sugar
    • 200g cherries, stalks removed
    • 400g strawberries, hulled and halved
    • 250g raspberries
    • 250g blueberries
    • 115g caster sugar


    1. Preheat the oven to 200°C/gas mark 6. Cut the cherries in half, remove and discard their stones. Mix with the strawberries, raspberries, blueberries and sugar and place in a 1.5-litre pie dish.
    2. Put the flour and hazelnuts into a food processor. Whiz until the nuts form fine breadcrumbs. Add the diced butter, and process in short bursts until the butter forms fine breadcrumbs. Mix in the sugar and sprinkle all over the fruit, pressing down lightly as you do so.
    3. Bake in the centre of the preheated oven for 25 minutes, then lower the temperature to 190°C/gas mark 5. Continue to cook for a further 15 minutes. Serve hot or warm.

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