// 800g-900g damsons
//Â 50g light soft brown sugar
// knob of butter
// 1-2 tbsp sloe gin (optional)
// 2 apples, peeled, cored and sliced
// 250g plain flour
// 150g unsalted butter, cold
// 80g light soft brown sugar
// 80g demerara sugar
// 50g ground almonds
- Heat the oven to 200C/180C fan/gas 6. Put the damsons into a pan with the sugar, butter and sloe gin if using (or a splash of water if not) and heat gently until the damsons start to give off their juices. Tip into the base of a large shallow gratin dish (about 25cm long) and stir through the apple slices.
- Put all the crumble ingredients into aÂ food processorÂ with a pinch of salt, and using the pulse button, whizz until the mixture just starts to clump together. Donâ€™t whizz for too long or the mixture will stick together too much. Alternatively, rub the butter into the flour using your hands and then stir in the other ingredients.
- Scatter the crumble over the damsons and bake in the oven for 30-40 mins until golden brown. Leave for about 15 mins before serving with custard or cream. Remember to warn everyone about the stones!