You don’t have to be a traveler or even a nature dweller to go foraging for food. Whether you are looking to make a dried herb tea, gather leaves for an all-natural salad or just want to add some organic spice to your favorite dish; Mother Nature’s your girl!
We started learning about and cooking with wild ingredients long before we made the step to start living in our RV and travel Europe. Mushrooms from our favorite park, wild garlic growing in abundance alongside the canal, and our summer inevitably ended with a freezer full of blackberries, gathered from bushes that reached at least 3 meters in height (I kid you not, that thorny jungle needed to be handled with gloves and a lot of care!). We may have even occasionally nicked some Japanese wineberries from a nearby garden. REBEL REBEL!

While foraging in the city is perfectly doable, even without pissing off the fruit-growing neighbor, one of the perks of traveling fulltime definitely is that we get to scout for edibles while exploring beautiful pieces of nature. Some days we may go on an active gathering trip, loaded with plastic bags and our plant- and mushroom bibles. But more often than not we’ll just be hiking and one of us will shout out “oh yeah, check that *insert tasty fruit/herb/mushroom/nut here*!”.

I’m happy -and a little bit proud- to say that even without our cherished books we are now able to determine a growing number of plants as edible. Of course, we try our best to be sensible human beings (no picking in polluted areas, when in doubt don’t eat it, always check twice) and so far we haven’t been sent off on an unforeseen fly agaric-induced psychedelic trip. So I guess so far so good.

The fall season for us is all about mushrooms and nuts, but since the sun has been shining so bright these days, we’d like to take you back to our Scandinavian summer which was loaded with… berries! You may remember a certain Instagram post where we complained about a raspberry overkill – yes, I was surprised too, but apparently that’s a thing. Which is why this crumble pie is NOT made with raspberries, but it might as well have been! Any kind of berry will do for this delicious crumble pie. I choose to use red currants that we found up on a Norwegian hillside, where we met the most adorable kitty.

Good to know; this berry crumble pie (and the majority of our recipes to come) is dairy free, portioned perfectly for two persons and will fit and bake pretty neatly in an Omnia oven.
Of course this recipe will also make for an awesome berry crumble pie baked in a regular oven, but to fill up a 23cm cake pan you may want to use about one third extra of all ingredients.

Berry crumble pie recipe


150 g berries of your choice
110 g flour
50 g oatmeal + a little extra
50 g sugar
2.5 g baking powder
100 ml oil
1 egg
4 tablespoons of jam

1. Collect your berries from nature (or cheat your way our of it and simply make a run to the store)
2. Mix flour, oatmeal and baking powder together
3. Add the oil and stir until well combined, add sugar and stir again
4. Now mix in the egg until you have a sticky, quite lumpy dough
5. Use about three quarters of this sticky goodness to cover the bottom of your Omnia pan or regular oven plate and add a layer of jam and berries
6. Add the extra oats to the leftover dough (and if you love a sweet pie why not go for a little extra sugar, too!). Crumble this on top of the berries.
7. Bake 30-35 minutes at 190°C in a regular oven or place your Omnia oven on a low to medium heat source and let it sit for about half an hour to fortyfive minutes.

Having a little bite while still hot is, of course, obliged. But I found that this berry crumble pie tasted even better after a day in the fridge! Well, what was left of it anyway…
I’m looking forward to repeat this recipe with different fruits throughout the seasons. We currently have apricot jam in our fridge and some pears that are still ripening, so I see a delicious cinnamon-pear pie coming up soon! Omnomnom. I like pie.
If you’ve tried this lovely berry crumble pie, let us know how yours turned out! Or if you’ve come up with your own awesome variation, like a chocolate pineapple crumble or perhaps even a raspberry pie, hit us up with a pic in the comments.

Happy baking, and may your seasons be filled with wild picked ingredients!

1 Comment

  1. […] Collecting herbs and berries The west coast of Norway has a rich mix of landscapes, ranging from sandy and rocky beaches to green valleys hugged in by mossy mountain slopes filled with pine and deciduous forest, ending in bare peaks and bushy highlands. Due to this variety in environment, many different plants have their habitat in each layer of the landscape. Strawberries, raspberries and blackberries grow in abundance, as well as red currants and blueberries. We encourage you to take a plant encyclopedia of some form with you, to identify all the different kinds of herbs, mushrooms and fruits that are suitable for consumption. We’ve found plenty and dried some to use in teas or for medicinal purposes, but also baked some pretty tasty cakes and cookies, like this red currant pie! […]


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