Gingersnap Blackberry Strawberry Crisp

This blackberry and strawberry crisp is the perfect summer dessert. The gingersnap crumble adds just the right amount of zip.

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

Printable Recipe

Gingersnap Blackberry Strawberry Crisp

This blackberry and strawberry crisp is the perfect summer dessert. The gingersnap crumble adds just the right amount of zip.

5 from 1 vote

Print Pin Rate

Course: Desserts

Cuisine: American

Keyword: Pies, Crisps, and Cobblers

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Cooling Time: 15 minutes minutes

Total Time: 1 hour hour 15 minutes minutes

Servings: 8 Servings

Calories: 381kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

The Filling:

• 18 ounces blackberries
• 8 ounces strawberries hulled and sliced
• ¼ cup granulated sugar
• ¼ cup all-purpose flour

The Topping:

• ¾ cup all-purpose flour
• ⅔ cup packed brown sugar
• 1 cup oats
• ½ cup crushed gingersnap cookies about 10 cookies
• ½ teaspoon salt
• ¾ teaspoon ground cinnamon
• 10 tablespoons unsalted butter cut into small pieces

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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

Calories: 381kcal | Carbohydrates: 57g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 38mg | Sodium: 190mg | Potassium: 245mg | Fiber: 6g | Sugar: 30g | Vitamin A: 575IU | Vitamin C: 30mg | Calcium: 57mg | Iron: 2.3mg

Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.