Blackberry & Strawberry Crisp With Gingersnap Crumble Recipe For Father’s Day
This berry crisp recipe combines juicy blackberries and sliced strawberries with a crunchy, flavorful topping made with oats, gingersnap cookies, and a hint of cinnamon. The sweet and tart berries create a luscious filling, while the golden brown, buttery topping adds a delightful contrast of textures. Enjoy this irresistible dessert warm with a scoop of creamy vanilla ice cream for the perfect finishing touch.
— Constant Cookbook
Ingredients
- 18 oz. blackberries
- 8 oz. 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 tsp salt
- 3/4 tsp ground cinnamon
- 10 tbsp 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.
Yield
Serves 8
Nutrition
- Calories: 381 kcal
- Carbohydrate Content: 57 g
- Protein Content: 5 g
- Fat Content: 16 g
- Saturated Fat Content: 9 g
- Cholesterol Content: 38 mg
- Sodium Content: 190 mg
- Fiber Content: 6 g
- Sugar Content: 30 g
- Serving Size: 1 serving
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