This is from “Sophie Grigson’s Country Kitchen” and is one of the best crumble combinations there are in my opinion. Serve with plenty of custard or cream.
Ingredients
- 300 g damsons stone them if you like
- 250 g eating apples ( prepared weight) peeled, cored and roughly chopped
- 3 tbsps honey
- 1-2 tbsps golden caster sugar
Topping
- 200 g plain flour
- 100 g ground hazelnuts or use ground alomonds
- 100 g demerara sugar plus a little extra for sprinkling
- 200 g unsalted butter
Servings:
Instructions
- Preheat the oven to 190 C, 170 Fan, Gas 5. Put the damsons in a pie or gratin dish and mix with the apples. Drizzle over the honey and sprinkle with caster sugar.
- Make the topping. Mix the flour, ground nuts and sugar then rub in the butter until the mixture resembles fine breadcrumbs. Sprinkle thickly over the fruit.
- Scatter over a little extra demerara sugar. Do not press down. Bake for 25-30 minutes until lightly browned, with juice bubbling up around the sides. Serve immediately.
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