An empty shelf in Waitrose; bare except two forlorn punnets of damsons reduced to a pound each. One was a little squashed, the other had been opened it seemed – but I shoved them in my basket for damson season is short and who knows if the store will see anymore.It is autumn, a crumble is the only option for these little beauts; a shame that they are such buggers to de-stone. They are not going to retain their shape once cooked but care is taken in cutting them in half and removing the stone. Care taken for the first half dozen that is, after that impatients rules and they are, how shall we say, more ‘roughly’ handled. A bonus sucking the pulp and juice from the hands mind.
Delicious Almond and Damson crumble – autumn in a bowl.
- 2 punnets damsons
- 2 tbsp of sugar
- For the Crumble
- 120g plain flour
- 85g chilled, cubed, butter
- 4 tbsp caster sugar
- 4 tbsp ground almonds
- Oven to 180C. Stone the plums and mix with the sugar in a baking dish.
- Mix the butter with the flour until the mix is breadcrumb like. Add the sugar and the almonds. Tip over the fruit and spread to make a crust. Bake for around 40 minutes. Serve with custard.
- Depending on the sweetness of the fruit more or less than 2 tbsp of sugar may be added. Personally a little tartness is enjoyed to balance the rich crumble topping.
The damson or damson plum also archaically called the “damascene” is an edible drupaceous fruit, a subspecies of the plum tree. Varieties of insititia are found across Europe, but the name “damson” is derived from and most commonly applied to forms which are native to Great Britain. Damsons are relatively small plum-like fruit with a distinctive, somewhat astringent taste, and are widely used for culinary purposes, particularly in fruit preserves or jam.