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
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
- â…” 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
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.
carrie
That looks amazing. i just made a peach cobbler and my husband and son ate it in 2 days. The pictures are beautiful too 😉
Laura @ Family Spice
Gorgeous, gorgeous, gorgeous! If I made this, I wouldn't share it with ANYONE!
Tracey
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!
Jeanette
What a gorgeous crumble and a beautiful dedication to your husband and dad!
Debbie
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)
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.
Jason Phelps
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
Miss @ Miss in the Kitchen
Blackberries always make me think of where I grew up, where they grew wild. Love them and love this dessert! Pretty photos too.
Magic of Spice
What a wonderful idea to use gingersnap cookies as the crumble...beautiful berry treat! And a lovely tribute to both your dad and husband 🙂
Lindsey @ Gingerbread Bagels
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. 🙂
Sommer@ASpicyPerspective
The only thing better than strawberry crisp is blackberry-strawberry crisp! It gorgeous!