Basil Stag Hare's Haversack Crumble 1 quart fresh or frozen and thawed blueberries or blackberries 2 Tablespoons sugar 1 cup all-purpose flour 6 Tablespoons unsalted butter 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 cup packed brown sugar 3/4 cup chopped nuts Preheat oven to 375*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. In a bowl, stir together the flour, cinnamon and salt. Add the butter and rub it into the flour with your fingers until the mixture resembles coarse crumbs. Mix in the brown sugar. Sprinkle the crumble mixture evenly over the berries, then scatter the nuts on top. Bake until the topping is crisp and golden, 25 to 30 minutes. Serve warm with custard sauce or ice cream. The original recipe said hazelnuts, pecans or any favourite nut. We used walnuts. We also had blueberries from our local Farm to Table. We used those. The custard sauce is the sauce from the Teabread recipe. We skipped both the sauce and ice cream. Absolutely wonderful!