Apple and damson crumble
Eating locally grown, fresh seasonal produce can be so uplifting. The food hasn’t far to travel to get from farm to plate, which is great news. And, eating inline with natures rhythm offers you another way to feel closer to her.
Apples and Damsons grow in abundance in my town. Here’s a recipe for for a warming crumble.
1 large handful of damsons ( can be substituted for plums)
5 apples, cored and sliced into thin segments.
1 tablespoon of local honey
A small cup of water
A gentle covering of oat mix or granola mix. Usually, I make my own mix by blending or roughly chopping a cup of organic rolled oats with a cup of mixed nuts, however, on this occasion, I used Eat Natural Nuts and Seed Cereal.
How to make it.
- Start by making the damson mix. Add the damsons to a small pan with a little water and heat gently for 5 minutes or so. A little like making stewed fruit, you watch carefully to see that they don’t burn. Once they start to go soft you can take them off the heat and use a teaspoon to carefully remove all the little stones. You’ll be left with a little pot of semi stewed fruit, which you can put to one side for now.
- Wash, core and slice the apples. It’s conventional to peel apples before putting them in an apple crumble, but I wanted to have a more rustic feel for this so I left the skin on mine. Lay the sliced segments down, covering the bottom of your oven proof dish.
- Pour the remaining water over the fruit to keep them moist while cooking.
- Take the cereal and pour it evenly over the fruit mix. I use a thin, light dusting of cereal, how much ‘crumble’ topping you use is your preference.
- Preheat the oven to 180 degrees and bake your damson crumble for 20 mins, keeping an eye to make sure the topping doesn’t brown too quickly.
- When the crumble is complete you will be able to dip your dessert spoon into it and find lots of soft, gorgeous cooked apple.
- Pour the damson mix in a decorative swirl over the top of the crumble, and do the same with the honey. And voila!