Hare’s Haversack Crumble
an excerpt from the Redwall Cookbook, Illustration by Christopher Denise
Ingredients
Fruit:
1 Quart (4 cups) fresh or frozen (thawed) Blueberries or Blackberries
(I use blackberries, they’re one of my favorite berries!)
2 Tablespsoons sugar, or to taste
Topping:
1 cup all-purpose flour
6 tablespoons unsalted butter, at room temperature, cubed
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 packed cup light brown sugar
3/4 cup chopped hazelnuts, pecans or any favorite nut
(I used hazelnuts)
custard sauce (for recepie page 15) or ice cream, for serving
(I used strawberry ice cream)
Method:
1. Preheat the oven to 375 degrees F. Place the berries in a large glass pie plate and sprinkle them with the sugar, adding a little more if the berries are very tart.
2. In a bowl, stir together the flour, cinnamon and salt. Add the butter and rub it into the flour with your fingers (alternately, pulse the dry ingredients and butter in a food processor) until the mixture resembles coarse crumbs. Mix in the brown sugar.
3. Sprinkle the crumble mixture evenly over the berries, then scatter the nuts over the top.
4. Bake until the topping is crisp and golden, 25 to 30 minutes.
5. Serve warm, with custard sauce or ice cream.
