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.
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.
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
- 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
- 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.
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