Mixed Berry Crumble with Gingersnaps and Lime

Mixed berry crumble in a dish with a spoon.

No ratings yet

Mixed Berry Crumble with Gingersnaps and Lime

This easy berry crumble recipe has fresh or frozen fruit, crushed gingersnap cookies and lime zest for a vibrant twist on a classic summer dessert.

Prep Time15

Cook Time45

Course: Cakes, Pies & Tarts

Cuisine: American

Servings:

Author: Paige Adams

Ingredients

Butter for greasing baking dish
1 cup old-fashioned oats
1/2 cup crumbled gingersnap cookies
3/4 cup all-purpose flour
1/4 cup packed light brown sugar
1 lime, zest and juice
1/4 teaspoon kosher salt
1/2 cup unsalted butter, melted and cooled
2 pounds fresh or frozen blueberries, raspberries and blackberries (do not thaw if frozen)
1/2 cup granulated sugar
3 tablespoons cornstarch
1 teaspoon vanilla extract

Instructions

Preheat the oven to 350 degrees F. Grease a 9-inch square baking dish with butter.
To make the crumble topping, stir the oats, gingersnaps, flour, light brown sugar, lime zest and salt in a large bowl. Then pour in the butter and stir everything together until it has the consistency of wet sand.
In a large bowl, combine the berries, granulated sugar, cornstarch, vanilla extract and lime juice.
Transfer the berry filling to the baking dish.
Scatter the crumble topping over the berries. They should be completely covered.
Bake for 40-45 minutes until the crumble topping is golden brown and the filling is bubbling.

Notes

Allow the crumble to cool before serving either warm or at room temperature with vanilla ice cream or whipped cream.

To make the recipe gluten free, use almond flour instead of all-purpose flour. You will also need to use gluten-free gingersnap cookies. If you can’t find them, use the topping from my cherry crumble recipe and substitute 1/4 teaspoon ground ginger for the cinnamon.

For leftovers, cover the baking dish with plastic wrap or aluminum foil, and you can store it in the refrigerator up to 3 days. You can eat crumble cold with Greek yogurt. Or scoop portions of leftovers onto a foil-lined sheet pan and reheat them in a 300-degree F oven.

To keep the crumble longer, you can freeze it up to 1 month. Rather than freezing the entire thing, I like portioning it out. Then you can thaw it in the fridge and reheat it in the oven as desired.

Nutrition