It’s crumble time…

My mum gave me a huge bag of damsons (tiny plums) from her WI friend’s garden, so we decided to make a yummy crumble. I’ve never made one before and it was so easy it won’t be my last. My step-daugher took charge and needed bearly any help. She chose the old fashion way to blend the crumble and enjoyed getting her hands dirty.


Plum Crumble

or in our case…

Delicious Damson Crumble

For the filling

  • 800g ripe cooking plums, such as Victoria, dessert or damson plums, halved and stoned
  • 50g light brown sugar
  • finely grated zest 1 orange*
  • 1 tsp ground cinnamon
  • 1 tsp plain flour

For the crumble

  • 250g plain flour
  • 150g butter
  • 80g caster sugar
  • 80g demerara sugar
  • 50g ground almonds


  1. Heat the oven to 200C/180C fan/gas 6. Put the plums into the base of a shallow gratin dish about 28cm long. Mix together the sugar, orange zest, cinnamon and flour and sprinkle over the plums. Trickle over 2 tbsp water.
  2. Put all the crumble ingredients into a food processor, and using the pulse button, whizz until the mixture just starts to clump together. Take care not to over process at this stage. Alternatively, rub the butter into the flour using your hands and then stir in the other ingredients.
  3. Scatter the crumble over the plums and bake in the oven for 30–40 mins until golden brown. Leave for about 15 mins before serving with custard or cream.
We served it for pudding with warm custurd or ice cream and it tasted like Christmas in a bowl.
Washing up was fun as we spent the whole chore thinking of yummy fruit alternitves for our next crumble bake. I’m going for peach and raspberry but charlotte wants strawberry and chocolate…. why not?!
* We think the recipe only needs the zest of half an orange as the flavour was quite strong.
Recipe from

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