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.
Makes enough to fill 10 six ounce ramekins.
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
Preheat oven to 350 F.
Combine all ingredients for filling in a large bowl and stir to combine.
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.
Remove from oven and allow to cool slightly.