Gingersnap Berry Crumbles

It's the return of the baking club! :)  The group decided on a crumble for our next dessert, and I was excited to incorporate so many of the sweet flavorful summer berries into a dessert.  (Besides, if a dessert contains fruit, it is healthy and counts as a fruit serving, right?)

Most crumbles generally have some type of oatmeal crumble.  For a twist, I decided to use gingersnaps instead.  It really brought out the sweetness in the berries.  I used strawberries and cherries which were bursting with sweet flavor, so I used even less sugar than what is listed in the recipe.  If you don't want to use gingersnaps, you could easily swap in oatmeal instead.

My fellow bloggers have come up with some very creative twists on crumbles!  Please visit the Deep Dish, Dinner or Dessert, the Orgasmic Chef, and the Grad School Chef to see their takes on the recipes.  I look forward to sharing next month's creation!  (And, if you are a blogger interested in joining our baking group, let me know!)


Gingersnap Berry Crumbles

Ingredients:
1 1/2 cups of berries
1/8 cup sugar (use less if you have sweet berries)
2 tsp. cornstarch
1/2 cup flour
1/4 cup brown sugar
1 1/2 cups crushed gingersnaps
2 oz. unsalted butter, cubed

Directions:
Preheat oven to 350ºF.

To make the crumble topping, combine the flour, brown sugar, and gingersnaps into a mixing bowl.  Add the cubed butter into the ingredients, and mix until the mixture feels crumbly.  Set aside.

Place the berries, sugar, cornstarch, and 1/2 cup of the crumble topping into a mixing bowl and combine.  Divide the mixture evenly between 4 8-oz ramekins.  Top each ramekin with 1/2 cup of the remaining crumble topping.  Place the ramekins onto a cookie sheet and bake for 30 to 35 minutes, or until the topping is browned with bubbling fruit.

(Note: You may have some of the crumble topping leftover, so save it for other crumbles!)

Source: A Simply Sweet Justice original