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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.

Almond and Damson Crumble


Prep Time: 30 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 10 minutes

Almond and Damson Crumble

A fine autumnal English pudding; serve with custard.


  • 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


  1. Oven to 180C. Stone the plums and mix with the sugar in a baking dish.
  2. 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.

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1 Comment »

  1. Oooh, I like it! Nice rustic dish, and look at the colour of those damsons…

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