We only had a couple of days to enjoy the wonderful landscape of Wales. The morning was grey and misty and the rain was hanging in the air. Should we dare the weather and go for hike? We did and the walk was truly amazing. Through farms and fields crossing between sheep and horses, up towards the mountains and the lake where we had a picnic. The mist just got more and more intense until we only could see a metre in front of us. Quite spooky yet beautiful. On the way back we crossed streams over medieval bridges and walked through fields with pretty yellow and purple flowers, mountains behind us and the beach and wild sea in front. We made it back dry but tired and cold. The nearest village had a little café set on a cliff looking out over the sea. Serving hot cups of tea and a wonderful blueberry crumble. What else do you need after such an exciting morning?

I played around with my recipe and added lemon zest and cinnamon, for some new flavour sensations. Worked out quite well I must say!

Serves 6-8

500g fresh or frozen blueberries
1 tbsp potato starch
Zest from ½ lemon
125g butter
85g oatmeal
85g brown sugar
65g flour
1 tsp cinnamon

Preheat the oven to 200°C.
Place the blackberries in a baking dish. Sprinkle with the potato starch (this will prevent the crumble to get too wet) and the lemon zest.
Cut the butter into squares. Place in a bowl. Add the oatmeal, sugar, flour and cinnamon. Work into a crumble using a wooden spoon or your hands. Spread the crumble over the blueberries and bake in the oven for 20-25 minutes until it bubbles and has a nice golden color. Serve warm with vanilla ice cream.