- 300g Damsons
- 100g Caster Sugar
- 4 Apple
- 100g Plain Flour
- 50g Unsalted Butter
- 50g Oats
- 50g Caster Sugar
Last week I posted a damson ice cream recipe which would go great with this damson crumble. If you’ve got a lot of damsons you can make both to use them up. Once you’ve sieved the skins and stone from the damsons there is not much texture left so I added a few apples to give it a bit of bite and put oats in the crumble topping for more crunch. If you’re not serving it with the easy damson ripple ice cream you can use cream or custard (my favourite).
Put the sugar and damsons in a saucepan and add 1cm of water. Heat until the sugar has dissolved and the fruit has collapsed. Sieve into a bowl to remove the stones and skins and return to the saucepan.
Add the peeled, cored and chopped apple to the damsons and cook for 5 minutes until soft. Pour into an oven proof dish.
Rub together the butter and flour until it looks like breadcrumbs. Roughly rub in the pots and finally mix int he sugar. Sprinkle on top of the damson filling and bake for 25 - 30 minutes until golden on top.