• 1 pint fresh blueberries
  • 3 Gravenstein Apples, unpeeled & diced
  • 6 Santa Rosa Plums, unpeeled, pitted and chopped
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup white granulated sugar
  • 3/4 cups sifted all purpose flour
  • 3/4 cups packed dark brown sugar
  • 3/4 cups old fashioned oats
  • 12 tablespoons unsalted butter (1 1/2 sticks), cut into small pieces
  • 3/4 cups chopped pecans


  1. Heat oven to 350 degrees. Combine fruit in a large bowl. Mix with spices and white sugar with a wooden spoon and place in a large buttered baking dish.
  2. In another bowl, combine flour, brown sugar and oatmeal, stir to mix. Cut in butter with pastry cutter until evenly distributed. Add pecans, mix well, spoon over fruit to cover.
  3. Bake until topping is golden brown and juices begin to bubble. Approximately 35 to 40 minutes.

Sonoma Brothers Whipped Cream


  • 1 cup cold heavy whipping cream
  • 2 tablespoons maple syrup
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon Sonoma Brothers Whiskey


  1. Place mixing bowl and whisk in freezer for at least 20 minutes.
  2. Pour heavy whipping cream, maple syrup, bourbon and vanilla into the cold mixing bowl and whisk on high speed until medium to stiff peaks form, approximately 1 minute.

Pairing: Harvest Moon Estate Dry Sparkling Pinot Noir, 2014.