The way to my husband’s heart is through his fruit dessert-loving stomach…or packaged up on a plate of Smoky Peanut Mole. Last year on Father’s Day I strayed from the sure-fire rhubarb dessert and made a batch of Dulce de Lech & Chocolate Waffle Cone Ice Cream. It was a risky move, but one that was well received. And who can blame him? We are talking about caramel, chocolate and ice cream here. This year, however, I am back on course and serving up a blackberry and strawberry crisp, topped with a sweet, buttery crumble of oats and crushed gingersnap cookies.
Gingersnap cookies have appeared in several of my desserts and I was going to resist the urge to use them again. That is, until my 7-year old son, who was helping me make the topping said, “Mum, don’t you think gingersnap cookies would be really good in this?” Who am I to squelch the creativity of my young sous chef? Gingersnaps for everyone!
If my dad was here visiting for Father’s Day, I think that he would appreciate this dessert, too – particularly the part involving gingersnaps. You see, he is the man who makes the wickedly good triple ginger cookies that make our eyes roll back in our heads (that’s a good thing). He said that he might give me permission to share them with you someday. I will work diligently to make that happen sooner rather than later, though that might require some serious sucking up.
So, this dessert is for both of you, my husband and my dad. You are, quite simply, the best dads I know. One brought me up with kindness, nurturing and plenty of humor. The other is teaching our boys how to be compassionate, determined and kind young men. This Father’s Day I want both of you to know how much I appreciate and love you.
The recipe:
Preheat oven to 375 degrees F.
The filling:
In a large bowl, gently mix together blackberries, strawberries, sugar and flour. Pour the filling into a 9-inch ceramic or glass pie dish.
The topping:
In a large bowl, stir together flour, brown sugar, oats, gingersnap crumbs, salt and cinnamon. Add butter and, using your fingers, work the butter into the flour mixture to form a coarse meal. Sprinkle the topping over the berries.
Bake until the berries are bubbling thickly and the top is golden brown, 40 to 45 minutes. Check halfway through cooking and cover with foil if the top is turning too dark. Remove from oven and let cool for 15 minutes before serving. Serve with vanilla ice cream.
Other berry crisp recipes:
Tartelette’s Rhubarb & Red Berry Crumble
Mountain Mama Cooks’ Triple Berry Crisp
Honey & Jam’s Plum Berry Crisp
Blackberry & Strawberry Crisp with Gingersnap Crumble Recipe for Father’s Day
Ingredients
The Filling:
- 18 ounces blackberries
- 8 ounces strawberries hulled and sliced
- 1/4 cup granulated sugar
- 1/4 cup all-purpose flour
The Topping:
- 3/4 cup all-purpose flour
- 2/3 cup packed brown sugar
- 1 cup oats
- 1/2 cup crushed gingersnap cookies about 10 cookies
- 1/2 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 10 tablespoons unsalted butter cut into small pieces
Instructions
- Preheat oven to 375 degrees F.
The Filling:
- In a large bowl, gently mix together blackberries, strawberries, sugar and flour. Pour the filling into a 9-inch ceramic or glass pie dish.
The Topping:
- In a large bowl, stir together flour, brown sugar, oats, gingersnap crumbs, salt and cinnamon.
- Add butter and, using your fingers, work the butter into the flour mixture to form a coarse meal. Sprinkle the topping over the berries.
- Bake until the berries are bubbling thickly and the top is golden brown, 40 to 45 minutes. Check halfway through cooking and cover with foil if the top is turning too dark.
- Remove from oven and let cool for 15 minutes before serving. Serve with vanilla ice cream.
Nutrition
Katrina says
This crisp looks perfect! Love this.
Maris(In Good Taste) says
Really gorgeous photos and such sweet sentiments! Have a wonderful weekend!
Belinda @zomppa says
Oh lovely! My dad would eat the whole thing in one sitting. No joke.
Averie @ Love Veggies and Yoga says
I *love* crumbles and crisps. Like, they are just my kinda food. I do love chocolate but the right crumble or crisp with the oats, brown sugar, fruit inside…it just makes me happy.
Lovely recipe, Dara!
Heather (Heather's Dish) says
crisps are usually some of my favorite desserts…i absolutely love the butter crunchy topping and sweet-tart fruit filling!
kelley says
Love, love, love the addition of gingersnaps in the topping- I’ll bet it’s wonderful. I do love the good crisp! Thanks for including my recipe at the end although the link appears to be broken. Thanks lady!!
Dara (Cookin' Canuck) says
Thanks for the heads-up, Kelley. The link has been fixed. Your Triple Berry Crisp looks fantastic!
Pretend Chef says
Your son’s suggestion made this dessert. I love gingersnap cookies and can only imagine how delicious this Father’s Day worthy dessert is. I really like berry crisps and this is a definite must make recipe. Yummy!
Deborah says
This looks seriously delicious!! I know my husband would love it, but I think I’d steal it all from him!
Erin says
Blackberries and strawberries are two of the best fruits, good for you adding them together 😉
Maria says
I wish I could make this for my dad on Sunday. I guess we will have to make it in honor of him and gobble it up ourselves:)
Jenny Flake says
What a perfect dessert for Father’s day!!
Kelsey says
Please come to my house and cook for me! This looks so delicious!
Michelle @ Brown Eyed Baker says
I love crumbles, crisps, cobblers and anything like that. This looks delicious!
Tracy says
Gorgeous crisp! Blackberries are my favorite berries with strawberries as the runner-up, so I am in love. 🙂
claudia lamascolo/aka pegasuslegend says
This looks fabulous I just love berry anything!
Tricia @ Saving room for dessert says
You are a kitchen magician! That is lovely. Berry-delicious 🙂
Lauren at Keep It Sweet says
I also love gingersnap cookies in desserts so I bet this crisp is delicious!
Sally says
I love your idea to use gingersnaps! I’ve already committed to strawberry ice cream–it’s FINALLY strawberry week here in New England, but soon, very soon, I will be making this.
Nutmeg Nanny says
Oh yeah! This looks amazing. I know my Dad (and myself) would love this dish!
tami says
Love the gingersnap crust idea on this! 🙂
Lana @ Never Enough Thyme says
What a beautiful berry crisp, Dara. I especially love your use of gingersnaps in this! Genius.
Drick says
I want your Dad’s gingersnaps as well as this crisp crumble… maybe at the same time… very nice dessert and tribute
jacquie says
looks and sounds great – have never tried adding gingersnaps to a crisp topping before. it seems as though it would pair well w/ multiple fruits – peach and apple come to mind.
now about those gingersnaps …… do you need any help “sucking up” to your dad? perhaps unexpected baked goods arriving at his door? i could do some serious “sucking up” for a really good to die for gingersnap recipe 🙂
Sylvie @ Gourmande in the Kitchen says
Gingersnap cookies are one of my favorites, this is a stellar idea!
Sue says
This looks oh, so good! Your son had a great idea to use the gingersnaps:) My husband LOVES ginger, so I hope your dad lets you share his trriple ginger cookie recipe someday:)
Priscilla - She's Cookin' says
Beautiful berry crisp and tribute! My daughter was planning on making a peach crisp for her Dad. I’m going to suggest she add gingersnaps to the topping 🙂
Celeste Jenkins says
Gingersnap topping?! What a genius idea! Your crumble is stunning. Thanks for sharing 🙂
MrsLavendula says
now that just made me crave for a good piece of pie!
marla says
Everyone in your house wins with this dessert! Looks amazing Dara. The gingersnap crisp is a fun twist too.
torviewtoronto says
beautiful delicious looking dessert Dara
[email protected] says
The only thing better than strawberry crisp is blackberry-strawberry crisp! It gorgeous!
Lindsey @ Gingerbread Bagels says
I love crumbles and yours look sooo good. I want it for breakfast! I love that you used gingersnaps for the topping, what a creative idea. 🙂
Magic of Spice says
What a wonderful idea to use gingersnap cookies as the crumble…beautiful berry treat! And a lovely tribute to both your dad and husband 🙂
Miss @ Miss in the Kitchen says
Blackberries always make me think of where I grew up, where they grew wild. Love them and love this dessert! Pretty photos too.
Jason Phelps says
It was pretty dumb to look at this first thing in the morning because I can be assured I will be thinking of it all day now! It looks fantastic and I can almost taste it. We need some time here in NH to get fresh berries for something like this, but the wait will be worth it!
Jason
Debbie says
Just made an all-berry crisp for my son and his friends–wish I had read this first. Next time! Great idea, but now we all want that gingersnap recipe 🙂 Will try it with fresh Fredericksburg peaches this week and let you know–but how could it be bad-gingersnaps and peaches…..yum.
Dara (Cookin' Canuck) says
As you said – how could that be bad? Peaches and gingersnaps sound like a fantastic combination to me. Let me know how it turns out.
Jeanette says
What a gorgeous crumble and a beautiful dedication to your husband and dad!
Tracey says
I have such a soft spot in my heart (and belly!) for crisps – they’re so simple but so delicious! Your addition of the gingersnaps is fantastic!
Laura @ Family Spice says
Gorgeous, gorgeous, gorgeous! If I made this, I wouldn’t share it with ANYONE!
carrie says
That looks amazing. i just made a peach cobbler and my husband and son ate it in 2 days. The pictures are beautiful too 😉
Delishhh says
This is my kind of crumble – i always do mine with cookie toppings and it makes it more crispy. Very nice.
Ally says
I made a recipe adapted from the Brown Eyed Baker with a strawberry blackberry filling as well! Check out the recipe for my crumb bars here:
http://allykayler.blogspot.com/2011/08/39.html
Carolyn says
hello….made your awesome PEAR CARMEL PANCAKES today for BRUNCH! Great for Fall (oct.29). A BEAUTIFUL day on the WEST COAST. (CANADA:). NOW! I am looking for your DADS recipe for GINGERSNAPS??? HOPE He & you will share!!!! THANX
Megan says
I used 10oz of fresh sliced strawberries and 16oz of frozen raspberry/blueberry/blackberry blend. Used maple sugar instead of white. On the topping I used 3/4 cup crushed ginger snaps plus 3/4 cup of crushed Annie’s bunny grahams (didn’t have graham crackers). I used an 8×8 glass baking dish and went for 35-40 minutes. I’ve never made crisp before and my boyfriend said it’s the best he’s ever had, you can enjoy each piece of fruit as they stay pretty firm and it’s not too juicy. A really nice amount of topping. Saving the recipe! it is so very good. Thank you for posting this. Love from Vermont, USA