Ingredients
1 cup gingersnap cookies, crushed into coarse crumbs
1/2 cup all-purpose flour
1/4 cup light brown sugar, packed
1/4 cup granulated cane sugar
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/2 cup cold unsalted butter, cut into small cubes
pinch of salt
Directions
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Preheat your oven to 350°F. Line a small baking sheet with parchment paper.
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In a medium bowl, whisk together the crushed gingersnaps, flour, brown sugar, granulated sugar, ground ginger, cinnamon, and salt.
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Add the cold, cubed butter to the dry ingredients. Use your fingers, a pastry blender, or two knives to work the butter into the flour mixture. Continue until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
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Spread the crumble mixture evenly over the prepared baking sheet.
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Bake for 10 to 15 minutes, or until the crumble is golden brown and fragrant. Be sure to stir halfway through for even cooking.
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Remove the crumble from the oven and let it cool completely on the baking sheet. It will become crispier as it cools.
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Once cooled, sprinkle the gingersnap crumble generously over your favorite dessert. You can do this just before serving for maximum crunch.
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