Damson Crumble

Crumbles can be jazzed up and altered according to the fruit you use. Here is a suggested topping for your damson or plums before the birds and wasps get to them, but if you wanted to make a rhubarb crumble you could add a little ground ginger to the mixture and omit the nuts; or you could use fresh raspberries and all-white flour; or gooseberries with the juice of an orange and the rind stirred into the topping, again omitting the nuts.


  • 2 lb (1 kg) damsons, stoned
  • Sugar to sweeten
  • 3 oz (75 g) plain flour
  • 3 oz (75 g) wholemeal flour
  • Pinch salt
  • 3 oz (75 g) butter
  • 3 oz (75 g) caster sugar
  • ½ teaspoon ground cinnamon
  • 2 oz (50 g) chopped walnuts


Place the damsons in a buttered shallow ovenproof dish and sweeten with sugar to taste.

Combine the flours and salt and rub in the butter until the mixture is of a fine crumbly texture. Stir in the sugar, ground cinnamon and chopped nuts. Sprinkle on to the fruit and bake in the oven at gas mark 6, 400°F (200°C), for about 45 minutes until golden brown. Serve warm with home-made English custard.