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
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
Megan
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
Carolyn
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
Ally
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
Delishhh
This is my kind of crumble – i always do mine with cookie toppings and it makes it more crispy. Very nice.