Last Night’s Dinner: Damson crumble

We popped to the farmers market this morning, which reminded me of something we were meant to post a few weeks ago – a picture of our damson crumble that we made with damsons bought last time we were at the market.

Is crumble an autumnal thing? I always think of it so, maybe because a good fruit crumble is such a satisfying way to use autumn fruits: damsons, plums, apples, blackberries etc.

Apparently some people don’t (de)stone their damsons before cooking. I can’t really agree with that and, while stoning them does take time it’s also vaguely therapeutic. You know you’ve earned a good pudding when your hands are all black and blue with juice.

We didn’t stew the damsons first, just popped them straight into the ovenproof dish with a fair bit of sugar and spooned the crumble mixture (recipes widely available – just search the web) on top and cooked in the oven till the fruit was starting to bubble up through the golden crumble top. Oh yes, and I do like to put some oats into the crumble mixture too, especially with darker fruits. I’m not sure why.

So, yes, damson crumble. Easy and delicious.


One Comment to “Last Night’s Dinner: Damson crumble”

  1. This looks fantastic! I’ve not tried damsons before, but now I have a reason to! Thank you.

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