Mixed Berry Crumbles with Gingersnap Streusel

  
One of my favorite and most successful desserts this summer has been one of the easiest to execute. A filling of sweet and tart berries is topped with a crispy streusel made with Gingersnap cookies, flour, sugar and butter. Bake in the oven and top with ice cream for a dessert that is sure to please after any meal. I hope you enjoy my recipe for mixed berry crumbles with Gingersnap streusel.

  
Mixed Berry Crumble with Gingersnap Streusel

Makes enough to fill 10 six ounce ramekins.

Ingredients:

Filling:

36 ounces fresh or frozen berries. (You can use just about any berry. I used a mixture of quartered strawberries, raspberries, blueberries and blackberries)

3/4 cup sugar

2 Tbsp cornstarch

Gingersnap Streusel Topping:

1 cup all-purpose flour

2/3 cup granulated sugar

1 stick cold butter, cut into small cubes

1 1/2 cups Gingersnap crumbs

Directions: 

Preheat oven to 350 F.

Combine all ingredients for filling in a large bowl and stir to combine.

 
Spoon filling into ramekins until they are 3/4 full.

  

To make streusel topping,  combine flour, sugar and butter in a large bowl and mix with your hands. Work the butter into the mixture until it is crumbly.
  
Smash Gingersnap cookies and then pulse in a food processor until it is mostly crumb with a few larger pieces.

  
Combine with flour mixture and spoon on top of Berry filling, mounding slightly.

  
Line a sheet tray with parchment and place ramekins at even intervals.

  
Bake in preheated oven for 30-35 minutes, until berry mixture is bubbling and streusel topping is crispy.

Remove from oven and allow to cool slightly.

  
Top with ice cream and serve immediately.

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