Blueberry Peach Gingerbread Crisp

Blueberry Peach Gingerbread Crisp

David Venable

Prep Time: 20 minutes

Serves: 8 to 10

Filling Ingredients

  • 2-1/2 cups fresh blueberries
  • 5-1/2 cups frozen sliced peaches
  • 1/2 cup sugar
  • 2 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 2 Tbsp lemon juice
  • 1/4 cup plus 3 Tbsp cornstarch

Preparation

Preheat the oven to 350°F. Coat a 10” cast iron skillet with baking spray. Set aside.

Combine all the filling ingredients in a mixing bowl and gently toss. Pour into your cast iron skillet and bake for 10 minutes.

Meanwhile, combine the crushed gingersnap cookies, sugar, and salt in a medium mixing bowl.

Add the cold diced butter and incorporate it into the cookie mixture using your fingertips until there are no longer any chunks of butter.

Remove the filling from oven and evenly distribute your crisp topping over the fruit mixture, leaving a 1/2” boarder. Return to the oven and bake for another 15 minutes.

Remove from the oven and place on a cooling rack for 30 minutes. Garnish with the whipped topping and 2 whole gingersnap cookies.

Crisp Topping Ingredients

  • 1 cup gingersnap cookies, crushed, plus 2 whole cookies
  • 1 Tbsp plus 1 tsp sugar
  • 1/2 tsp salt
  • 3 Tbsp cold butter, diced
  • 1/2 cup whipped topping

Cook's Notes

Lay the frozen peaches out on a towel or cooling rack to thaw so that the moisture in them drains.

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