About this recipe:This simple wild food dessert comes from the hedgerows and gardens of rural Cambridgeshire. Damsons and apples feature here for this late summer symphony of flavours. Picked sustainably from generations-old trees, this is a perfectly tart dessert to end a Sunday roast. Serve this plum crumble warm with yoghurt, cream or ice cream.
900g damson plums
450g crab apples - peeled, cored and chopped
juice and zest of 4 lemons
225g caster sugar
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In a large bowl, combine the damsons, crab apples, lemon zest and juice and sugar. Mix well, then cover and leave overnight in the fridge.
The next day, transfer the fruit to a large preserving pan and cook and stir over a low to medium heat for 90 minutes until the fruit is soft and breaking apart.
Preheat the oven to 200 C / Gas 6.
Transfer the fruit to a deep baking dish and sprinkle the top with the oats.
Bake in the oven for 30 minutes until the oats have browned. Allow to cool slightly before serving.
This recipe does not call for the removal of the damson stones, if you wish to remove them you can do so prior to step one in the method.
It is an old wives' tale that if you place your damson stones around the lip of your bowl and count how many stones you have by saying "tinker, tailor, soldier, sailor, rich man, poor man, beggar man, thief" that you will learn of your future husband.