Remy’s Grahams Berry and Nectarine Crumble with Marshmallow Crème

I’m guessing most of my readers don’t know that it is Huckleberry season in California. You may not even know much about huckleberries, except Tom Sawyer’s friend was named after them in those well-known adventures written by Mark Twain.

Luckily for you, I am here to shed a little light on a berry-yummy fruit that is super fun to wild forage!

Huckleberries grow in the Northwestern United States and along some parts of the Pacific Coast. They’re actually pretty similar in flavor, shape, and size to blueberries. Not much is known about their nutrition, but since they’re berries, they have to contain antioxidants that are healthy for you, right?

My husband Adrian and I tried growing what we thought were authentic huckleberries in our garden a few years ago. They grew AMAZINGLY and we made serious amounts of jam with them. But we found out in the middle of growing the prolific plant that it was not a “true” huckleberry. In fact, it’s impossible to establish them from seed and they only grow in the wild, which makes them pretty special!

Fast-forward to a week ago when Adrian and I received a recommendation to hike at Huckleberry Botanic Regional Preserve in Oakland, CA. Having no idea that huckleberries grew there, we were a little curious to see several groups of hikers wild foraging around bushy brambles when we arrived.

After asking one hiker to clarify what the fuss was all about, we quickly learned that huckleberries grow locally AND are in season! The generous hiker gave us an extra sandwich bag, and we were able to forage a pint of huckleberries over the duration of our hike. It was sort of a dream come true.

With this big adventure under our belts, we wanted to make a big dessert! I immediately thought of a marshmallow crème that I’ve been wanting to incorporate with a Remy’s Grahams crumble and seasonal fruit. Remy’s Grahams make for the tastiest snack, so I knew they would make for the tastiest crumble!

Made by The Safe + Fair Food Company, Remy’s Grahams are a snack you can trust. The brand makes clean label, nut-free snacks, dessert mixes, and mac and cheese. You will not only feel great about giving them to your little one (and of course enjoying them yourself), but also feel safe to bring them into any situation where other children (or adults!) may have a food allergy.

So how was that crumble? It paired SO perfectly with the marshmallow crème, which is essentially a heavenly cloud of yum that should be served straight away into your mouth.

Ready for the recipe yet? It won’t disappoint!

Remy’s Grahams Berry and Nectarine Crumble with Marshmallow Crème

Time: 45 Minutes
Serves: 4-6


3 (1 oz) bags Remy’s Grahams
3 tbsp all purpose flour
1 tbsp kosher salt
¼ cup granulated sugar
1 tbsp honey
5 tbsp butter, melted
1 tsp lemon zest
½ tsp cinnamon

2 ripe nectarines, cut into wedges
2 tbsp light brown sugar
1 tbsp lemon juice
2 tbsp butter

1 cup fresh huckleberries or berries of choice
1 tsp granulated sugar
1 tsp lemon juice

Whipped Marshmallow
2/3 cup sugar
½ cup glucose
¼ cup water
¼ tsp salt
½ tsp granulated gelatin
3 egg whites


Preheat oven to 300°F. Add graham crackers, flour, salt, and sugar to a food processor and pulse for until graham crackers appear crumbled.        

Add graham cracker mixture to a medium mixing bowl. Stir in melted butter, honey, zest, and cinnamon until well combined. Add crumble in an even layer on a parchment-lined baking sheet and bake for 15-20 minutes, until golden brown and crisp. Allow to cool completely.

In a medium bowl, add nectarine wedges, brown sugar, lemon juice, and stir to combine. Melt butter over medium heat in a large saucepan and add nectarine mixture. Stir nectarines occasionally until coated in syrup, about 4-5 minutes.

In a medium bowl, add huckleberries, sugar, and lemon juice. Lightly mash berries with the back of a fork. Set aside.

Marshmallow Crème
In a small saucepan, add sugar, glucose, water, and salt. Stir to combine and simmer until the temperature reaches 240°F. Remove from heat.

Combine ¼ cup of the glucose syrup and granulated gelatin in a small bowl. Stir to bloom the syrup and pour back into the saucepan. Whisk to combine.

In a stand mixing bowl, whip egg whites on medium-high for 1-2 minutes to form soft peaks. With the mixer on low, slowly drizzle the glucose syrup into the egg whites until all of the syrup is added. Increase the speed of the mixer to high and whip until the mixture has thickened and is slightly warm.

To Serve
Spoon marshmallow crème into bowls. Top with nectarines, berries, and graham cracker crumble. Serve immediately!