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Author Notes: Raspberry season in the pacific northwest is one of my favorite times of the year, and I'm soon to be moving to Atlanta, which is great because i also love peaches. So I decided to combine the 2 in a classic flavor combo: the peach melba. I also, have an unfortunate allergy to oats, so I'm forever on the hunt for interesting replacements. Here, instead of the delicious oat streusel, I've made mine out of gingersnaps. The result is deceivingly rich, and wonderfully fruity. —kerrylow
Serves 8-12 depending on your portions
For the Fruit
- 4 cups raspberries (about 3 pint containers)
- 4 peaches, sliced
- 1/3 cup crystallized or candied ginger, chopped
- 1/2 cup whole wheat flour
- 1/2 cup brown sugar
- 2 cups ground gingersnap cookies (I used Anna's)
- 1/2 teaspoon each of ground ginger, nutmeg, cinnamon
- 5 tablespoons butter, softened
- 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.
- Combine all the Fruit ingredients. Mix the berries, peaches, and ginger and put them in the dish.
- mix all the dry ingredients. Make sure you use crunchy gingersnaps, they give the topping more texture. Mix with the softened butter until crumbly.
- Put 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.
- serve 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!