Damson and hazelnut crumble

Method

1. Heat the oven to 180°C/160°C fan/gas mark 4. Put the damsons in a pan with the apple, 200g sugar and star anise over a low heat for around 5 minutes or until the sugar has dissolved. Once the damsons have collapsed, taste the mixture and add more sugar if you want to (see intro), then transfer to an ovenproof dish, fishing out the star anise, if you want to.

2. To make the crumble topping, put the flour, sugar, ginger and chilled butter into a bowl and rub the butter into the flour, using fingers and thumbs, until you have a coarse uneven rubble texture. Stir in the oats, hazelnuts and flaky salt. Sprinkle the topping evenly over the fruit, then bake for 30 minutes. Serve with cream, custard or ice cream.