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Gingered Apple-Berry Crisp

Prep 15 min
Total 55 min
Servings 6

With spicy ginger and three kinds of fruit, this dessert has plenty of flavor, but saves time with prepared pie filling and ready-made cookies. MORE+ LESS-

By Betty Crocker Kitchens

May 7, 2010

Ingredients

Topping

3/4

cup quick-cooking oats

3/4

cup crushed gingersnap cookies

1/2

cup all-purpose flour

1/4

cup packed brown sugar

1/2

cup butter or margarine, cut into small pieces

Fruit Mixture

cup frozen unsweetened blueberries

cup frozen unsweetened raspberries

1/2

teaspoon ground ginger

can (21 oz) apple pie filling

Steps

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1

Heat oven to 350°F. Spray 12x8-inch (2-quart) glass baking dish with cooking spray. In large bowl, combine all topping ingredients except butter. With pastry blender or fork, cut in butter until crumbly.
2

In large bowl, mix all fruit mixture ingredients; pour into baking dish. Sprinkle topping evenly over fruit.
3

Bake 35 to 40 minutes or until fruit mixture is bubbly and topping is golden brown. If necessary, cover with foil during last 15 to 20 minutes of baking to prevent excessive browning.

Expert Tips

To crush the cookies easily, place them in a plastic bag and roll them with a rolling pin until they crumble. Or, pulse them 10 to 15 times in a food processor.