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    Summer Fruit Hazelnut Crumble 2

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    Summer Fruit Hazelnut Crumble 2

    For this, you need very hard butter. Freeze it, but take out of the freezer 30 minutes before use, to ensure that it is just thawed enough to cut with a serrated knife.

    • Preparation time: 25 minutes
    • Cooking time: 35 minutes
    • Total time: 1 hour 60 minutes

    Serves: 6


    • Crumble topping
    • 170g plain flour
    • 55g whole, unblanched hazelnuts
    • 115g semi-frozen butter, diced
    • 55g caster sugar
    • 450g strawberries
    • 225g blueberries
    • 225g red or blackcurrants
    • 225g raspberries
    • 3 tbsp crème de cassis
    • 115g caster sugar


    1. Preheat the oven to 200˚C/gas 6.
    2. 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 dishes. Wash the blueberries and blackcurrants, stripping the latter from their stalks, and pat them dry on kitchen paper. Mix both into the strawberries, along with the raspberries and sugar. Finally sprinkle over the crème de cassis and set aside.
    3. 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 butter forms fine crumbs. Transfer to a bowl and mix in the sugar.
    4. Cover the fruit with the crumble mixture and press down lightly but evenly. Place in the centre of the oven and bake for 10 minutes before reducing the temperature to 190˚C/gas 5. Continue to bake for a further 20-25 minutes. Serve hot, warm or cold with lots of thick cream or home-made custard.

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