I've been making lots of jars of damson jam this week as the trees are just starting to drop the first of their fruit, much to the delight of the pheasant who sits on the grass below. I thought it would be fun to make a damson crumble keeping the fruit nicely sharp, my crumble topping included oats and almonds. I consulted Delia Smith's Cookery Course (my go to book for checking things) and she says leave the stones in for the diners to remove: Joe and I each got 24, whilst Dave found 27 in his portion. It made for a very quiet meal!!
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