Damson and hazelnut crumble

This easy damson crumble really hits the spot with fruity, sweet and sour flavours and a tasty topping full of oats and crunchy hazelnuts. Serve this cosy pudding with cream, ice cream or a big jug of homemade custard. 

• Seasonal treat: September is the peak time for damsons, those wild plums whose fresh sourness can be turned into juicy rich flavour when cooked with a little sugar. Stock up on this beautiful fruit either by foraging or find them in farmer’s markets or greengrocers and make this comforting crumble. 
• Adjust the sweetness: As damsons grow wild, they come in varying amounts of sourness. I’ve added a range of sugar, so add the minimum amount, taste (once they’ve collapsed) and keep adding the sugar as needed. Remember, there’s more sugar in the crumble topping, so don’t make the damsons too sweet.
• Scale it up: Damson season is fleeting, so it’s worth making up a big batch if you have a tree laden with fruit. It freezes well, and the fruit and topping can be frozen in separate bags if you want to save freezer space. 

Next: Browse more delicious damson recipes, including gin, ice cream and jam.