When I noticed some lovely damsons outside my local greengrocer I just had to have them – I’d run out of jam for one thing. They were crying out to be made into a crumble. As I didn’t have that many of them I added an apple to make it go a bit further and add a little sweetness.
Top Tips
Just like the crumbliness of your crumble is rather personal, so is what you choose to serve the crumble with. Cream, custard or ice cream? If you go for cream is it single, double, Gold Top or clotted? If custard, ready made or home made? If ice cream should it be vanilla with or without vanilla seeds or should it be clotted cream ice cream? It’s all very complicated and someone will always be upset no matter which you choose. I always opt for cream because I can stir it all together in the bowl and pretend I’m 8 years old again.
As much as damsons are worth the effort, getting the stones out is a bit of a pain. Nonetheless it had to be done and was successfully completed with a knife, perseverance and brute force.
Variations
You can use pears rather than apples, prepared in the same way. Blackberries, stoned cherries or raspberries would also work well instead of the damsons.
Damson and Apple Crumble
Ingredients
- 2 handfuls damsons halved and de-stoned
- 1 large cooking apple peeled, cored and diced
- 2 tbsp water
- 2 tbsp caster sugar
For the crumble
- 175 g plain flour
- 75 g butter
- 50 g light muscovado sugar
- Small handful oats
Instructions
- Simmer the damsons, apples, water and first lot of sugar together in a small saucepan for around 10 minutes or until just softened.
- Put the fruit into an oven proof dish and get the oven on at 190C.
- For the crumble, rub the flour into the butter until you've got lumps, breadcrumbs or whatever level of crumbliness suits you. Then stir through the light muscovado sugar.
- Spoon the crumble mixture onto the damsons and spread out evenly over the top. Scatter the oats over the crumble.
- Place in the oven and wait 45 minutes or until lusciously golden brown.
Notes
Pin my Damson and Apple Crumble for later!
Oh, I love apple desserts…and your crumble looks delectable 🙂
fruit desserts always my fav.. looks great..
You’ve made my mouth water!! If I close my eyes I can almost smell that crumble. And YES it always has to go with some kind of ice cream.
I love a crumble and it’s the best dessert to have without a lot of fuss usually. This looks tasty! I have never had Damson….. I’m totally intrigued.
Your crumble looks gorgeous, there’s nothing better than a hot crumble just out of the oven with cold, creamy ice cream :):)
I haven’t had damsons for years. They look great in your crumble. I eat my crumble with all of the above depending on my mood. Creme Fraiche is one of my favourites, I like the acidity that goes with it’s creaminess.
That apple crumble looks beyond decadent. Wow. Love the photo of the forkful with the blurred background, definitely made me lick my lips, yum! Thanks for sharing, lovely post =]
Love this Caroline! I’m always drawn to different fruits that I don’t normally encounter. Envy your hedgerow haul from yesterday! Are these wild Damsons or orchard grown? In any case this looks a delicious way to use them.
oooh, I can’t think of a better way to begin fall!
Thank you for your comments!
You are so right that it IS so personal – never thought of it as a thumbprint…but makes sense! Wow – would love that jam…you’re a convert!
I love this about cooking. Everyone putting their own twist on classic recipes. I also turn to cobbler when the weather starts to cool. Yours sounds fantastic!
2nd time this week making damson and apple crumble. Only change I made was more sugar in fruit. Its so delicious I didn’t get much of it myself once everyone else had a share. Keeping it hidden. This time
Thank you Jean, so pleased to hear everyone enjoyed it!