This simple dessert recipe was inspired by the blackberries and heirloom plums that I am able to pick on my evening walk around the neighborhood. Of course a visit to your local farmers market or grocery store would work, too. This is an easy recipe that can be used with any ripe fruit you have on hand: pears, raspberries, peaches, apricots…If using apples however, I would saute them a bit before baking.

Likewise the crumble top could be made with whatever nuts you prefer, or could be made gluten-free or whole grain by leaving out the gingersnap cookies altogether or substituting with any flour you prefer, such as spelt, brown rice, etc.

Spiced Forest Berry and Plum Crumble


2 cups of ripe berries, gently rinsed

1 cup plums, very ripe

1/3 cup turbinado sugar

1 tsp vanilla

2 tablespoons flour

cinnamon, nutmeg (freshly ground is best) and rosemary to taste (about 1-2 tsp of each)

crumble topping:

1/2 stick of butter, cold, cut into large chunks

1/3 cup turbinado sugar

1 tsp cinnamon

1/2 cup gingersnap cookies (I used Trader Joe’s Cat Cookies)

1/4 cup raw almonds

1/4 raw walnuts

1tsp salt

1 cup oatmeal


Preheat oven to 350 degrees.

rinse the berries and plums gently with cool water. With a small knife, remove pits from the plums, but don’t discard the skins!

Mince rosemary very finely.

Very gently incorporate the sugar, spices, rosemary, flour and vanilla. Don’t over stir this mixture, you want to keep the berries as intact as possible.

In a food processor, combine butter, oatmeal, nuts, sugar, spices and gingersnap cookies. Pulse until you have a crumbly texture, do not incorporate completely.

Pour filling into a pie tin or small casserole dish, and cover with the crumble.

Bake for about 30 minutes, until the top is golden and the filling is bubbly and has thickened slightly.

Enjoy warm or cold, maybe with a bit of ice cream…