1⁄2 cup hazelnuts
3 large Braeburn apples
350 grams (2 1⁄4 cups) frozen blueberries
1⁄2 cup icing sugar
1⁄2 teaspoon ground cinnamon
finely grated zest 1 lemon
1 tablespoon lemon juice
3 cups coarse textured fresh bread crumbs
3 tablespoons brown sugar
1⁄4 cup melted butter
Preheat the oven to 180 ̊C.
Put the hazelnuts in a baking dish and roast until a pale golden and the skins are just starting to split. Tip into a clean tea towel and rub vigorously to remove the skins. Chop roughly.
Peel, halve and core the apples. Slice thinly and place in a 6 cup- capacity baking dish with the blueberries, icing sugar, cinnamon, lemon zest and juice and 1 1⁄2 cups of the breadcrumbs. Toss well to combine. The crumbs soak up the juices to make a lovely thick sauce.
Put the remaining 1 1⁄2 cups of breadcrumbs in another bowl with the chopped hazelnuts, brown sugar and melted butter. Toss well to combine and sprinkle evenly over the fruit.
Bake for 40 minutes until bubbling and the top is golden and crisp. Cover the top loosely with a piece of aluminium foil if it is browning too quickly.
To serve: Cool for ten minutes before serving with cream, custard or ice-cream.
Cut the crusts off a firm crumbed loaf of bread such as sourdough. Rip into large pieces and pulse to coarse crumbs in a food processor. Freeze extra crumbs for another use.