Cherry Berry Gingersnap Crumble Pie


A British crumble treat with a crisp ginger twist. No rolling pin required!


12 ounces all-purpose flour

7 ounces unsalted butter, cold and sliced

4 ounces gingersnap cookies

3 ounces sugar

3 Tbsp. whole milk

1 tsp baking powder

½ tsp sea salt

Blake Hill’s Tart Cherry, Strawberry Rhubarb, or Wild Blueberry Pie Fillings




  1. Preheat oven to 350 F, place baking tray in oven; crush cookies into a fine powder
  2. Sift flour, sugar, baking powder & salt into large bowl, mix in cookie pieces, then cut in cold butter and work with fingertips until create small crumbs. Put half crumb mix in covered bowl in fridge
  3. With remaining mix, stir in just enough milk to gently bind (but not get sticky), then form into a ball and cut into large slices
  4. Gently press dough slices into sides & base of 9-inch round pie dish & fill with Blake Hill’s Fruit Pie Filling
  5. Remove crumb mix from fridge & sprinkle over pie filling
  6. Place pie on the baking tray in oven; bake 45 minutes until pie filling bubbles and crust & crumbles are golden brown
  7. Remove from oven, cool, then serve with fresh whipped cream or English clotted cream and enjoy!