Blackberry & Strawberry Crisp with Gingersnap Crumble Recipe
This blackberry and strawberry crisp is the perfect summer dessert. The gingersnap crumble adds just the right amount of zip.
Servings: 8 Servings
- 18 ounces blackberries
- 8 ounces strawberries hulled and sliced
- 1/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 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
In a large bowl, gently mix together blackberries, strawberries, sugar and flour. Pour the filling into a 9-inch ceramic or glass pie dish.
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.
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