Gingersnap Berry-Apple Crisp

My house smells like this today :))

Gingersnap Berry-Apple Crisp

Topping

3/4 cup quick-cooking oats

3/4 cup crushed gingershap cookies

1/2 cup all-purpose flour

1/4 cup packed light brown sugar

1/2 cup butter, cut into small pieces

Fruit Mixture

1 cup frozen unsweetened blueberries

1 cup frozen unsweetened blackberries

1/2 teaspoon ground ginger

1 can (21 oz.) apple pie filling

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

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

Bake 35-40 minutes or until fruit mixture is bubbly and topping is golden brown. If necessary, cover with foil during last 15-20 minutes of baking to prevent excessive browning. Best served with a scoop of vanilla bean ice cream. Makes 6 servings (1/2 cup each).