Methods

1. Place the fruits in a pan with about 2.5cm water.  Add the caster sugar, cloves, green cardamom, cinnamon stick and nutmeg (if you are using it). Cook gently for 10-15minutes or until the fruits are soft without being pulpy. Remove the whole spices and discard them.
2. In a bowl sift the white and wholemeal flour.  Rub in the butter until the mixture resembles coarse breadcrumbs.  Add the demerara sugar and the chopped hazelnuts.  Mix well.
3. Butter a large baking dish and fill it with the fruit mixture.  Pour half the juice in the dish and reserve the other half of the excess liquid for a coulis.  Generously sprinkle over the crumble topping.
4. Bake in pre-heated oven, at a moderate heat (200°C / 400°F/ gas 6) for 20-25 minutes or until golden and crunchy.
5. Serve hot, drizzled with the remaining fruit coulis or with pouring cream.