An abundance of berries

weekends Flash and I walk through Sheffield‘s General Cemetery with his best doggie pal
Stan, and his owner, Bea. We take them to the little river that runs down past
Frog Walk and they run around like crazy horses. It might sound a strange thing
to say about a cemetery, but it’s beautiful in there. It’s so overgrown and
wild and packed with history. Plus there is 
wonderful light.

the last few weeks the edges of the pathways through the cemetery have been
bursting with blackberries and Bea and I, much to the disappointment of the
marauding dogs, have been spending our time picking them. There have been
scratched legs and arms, a few nettle stings and lots of stained fingertips. I
know I shouldn’t be giving away my blackberrying hotspots, but I’ll be honest,
there are more than I could ever pick, eat or want. So it feels like I should
be sharing the wealth.

weekend, as I came home with my 4th huge bag of berries in as many weeks, we
decided we needed to start making things with them. There are only so many
blackberries you can eat with your porridge or your yoghurts or as
whilst-the-fridge-is-open treats.

The first call was crumble. A simple, throw everything in the pan and go crumble. It probably doesn’t really need a recipe, but here goes;

you’ll need;

  • 100 grams
  • 2
    breaburn apples (I don’t like cooking apples that much)
  • 90 grams butter
  • 90 grams sugar 
  • 120 grams plain flour. 
What to do;
  1. 1. Pre-heat the oven to 180
  2. Wash the berries if you’ve
    picked them from the woods.
  3. Cut the apples into small
  4. Add 30grams butter to a pan
    and heat.
  5. Mix 30grams demarara sugar in
    the butter until they have melted together.
  6. Add the cut apples and cool
    minutes until they are going soft.
  7. Add the blackberries.
  8. Add a splash of vanilla essence
    to the pan and let cook for another few minutes.
  9. Whilst this is happening, add
    60grams of butter, 120grams of plain flour and 60grams sugar (I used caster,
    but I think a demarara would work too) to a bowl and scrunch together with your
    fingers until it’s all breadcrumby. One of my friends adds rolled oats to her
    crumble topping too.
  10. Pour the berry apple mixture
    into a pan. Be careful, don’t let it splash your clothing. Trust me. It’s not
    easy to remove berrie juice. Sprinkle the crumble topping over the berries.
  11. Cook in the oven for about
    20-25 minutes until the topping is going golden.

Eat. With cream or ice cream
or custard. Or alone. But eat! 


  1. That crumble looks lovely. I would love to make some, but in my haste to pack for moving homes I have packed up all my baking and craft things – Silly girl!. I agree that the cemetery looks beautiful. My little girl's cemetery is in Sheffield, which is a bit of a pain as it takes us a while to get there, but it is so calm and quiet when we do.

    1. that mst be so hard, visiting, but a calm, quiet place must make it slightly easier.
      And dig out the baking box, you need at least one thing out, just in case! x

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