by kerrylow
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my 4 recipes »
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4 cups raspberries (about 3 pint containers) Ask a question about this ingredient
4 peaches, sliced Ask a question about this ingredient
1/3 cup crystallized or candied ginger, chopped Ask a question about this ingredient
1/2 cup whole wheat flour Ask a question about this ingredient
1/2 cup brown sugar Ask a question about this ingredient
2 cups ground gingersnap cookies (I used Anna's) Ask a question about this ingredient
1/2 teaspoon each of ground ginger, nutmeg, cinnamon Ask a question about this ingredient
5 tablespoons butter, softened Ask a question about this ingredient
Preheat oven to 350. grease a 9 inch deep dish pie pan. This dish is easily adjusted to different sizes of pans, I chose the deep dish pie pan because I love fruit! I greased with Pam, but use butter if you wish.
Ask a question about this stepCombine all the Fruit ingredients. Mix the berries, peaches, and ginger and put them in the dish.
Ask a question about this stepmix all the dry ingredients. Make sure you use crunchy gingersnaps, they give the topping more texture. Mix with the softened butter until crumbly.
Ask a question about this stepPut struesel topping over the fruit. Place in oven for about 40 minutes, or until browned on top and fruit is bubbling through at the edges. I placed foil on the bottom of the oven, to catch any fruit drippings.
Ask a question about this stepserve warm with any old topping you want! I can't eat ice cream, so I used cool whip, my mother used pistachio gelato, my stepdad used haagen daaz tart yogurt, and my sister used nothing. All versions were tart and soupy and delicious!
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