There’s a damson tree outside my house, which means I get my pick of the fruit to make jelly, jam, pickles and more. When damsons are at their absolute prime, though, I love baking with them. The crumble topping here needs to be baked in advance to give a nice crunch to the final cake. And, because the baking time is short, doing this ahead means it bakes with the cake, rather than sitting on top turning pale.
