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Blackberry & Strawberry Crisp with Gingersnap Crumble

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

Summer is the time to highlight fresh fruit. This blackberry and strawberry crisp is topped with a sweet, buttery crumble of oats and crushed gingersnap cookies.

Ingredients

  • FOR THE FILLING:
  • 18 ounces, weight Fresh Blackberries
  • 8 ounces, weight Fresh Strawberries, Hulled And Sliced
  • ¼ cups Granulated Sugar
  • ¼ cups All-purpose Flour
  • FOR THE TOPPING:
  • ¾ cups All-purpose Flour
  • ⅔ cups Packed Brown Sugar
  • 1 cup Oats
  • ½ cups Crushed Gingersnap Cookies (about 10 Cookies)
  • ½ teaspoons Salt
  • ¾ teaspoons Ground Cinnamon
  • 10 Tablespoons Unsalted Butter, Cut Into Small Pieces
  • Vanilla Ice Cream, To Serve

Preparation

Preheat oven to 375ºF.

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.

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 the oven and let cool for 15 minutes before serving. Serve with vanilla ice cream.

One Comment

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Profile photo of Nancy @ Coupon Clipping Cook

Nancy @ Coupon Clipping Cook on 7.1.2011

This recipe has great comfort food ingredients and look delicious. Your picture of this dessert looks great!

2 Reviews

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jillfrazior on 9.17.2011

This was delicious and a real hit with my husband and my brother.

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carmentwenner on 9.13.2011

I really love this. The gingersnap crumble is so versatile.

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