For the Crumble Topping:

1. Combine the flour, oats, sugar, spices, and salt in a mixing bowl.
2. Add the cubed butter and using your hands, a fork, or a pastry cutter, mix the butter into the dry ingredients until it is crumbly and resembles moist sand.
3. Place in the fridge for 15 minutes while you prepare the filling.

For the Filling:

1. While the topping is chilling in the fridge, preheat the oven to 350°F. Lightly spray a 9-inch pie dish (or baking dish) with nonstick spray. Set aside.
2. In a large mixing bowl, combine the cherries, berries, lemon juice, vanilla, sugar, cornstarch, and crystallized ginger. Gently stir to combine, being careful to not mash up the berries too much.
3. Pour the mixture with any residual juices into the prepared pie dish.
4. Top with the chilled crumble topping and transfer the dish to the oven. Bake for 30-35 minutes or until the filling is bubbly around the edges and the crumble is golden and toasty.
5. Allow to cool slightly before serving.

For the Balsamic Whipped Cream:

1. While the crisp is baking, pour the cold cream into a bowl and beat with an electric mixer until soft peaks begin to form.
2. Gradually add the powdered sugar, a little at a time, and whisk to combine.
3. Once the whipped cream has reached a thick and fluffy consistency, slowly drizzle in the vinegar, whisking/beating well to combine. Taste for sweetness and adjust as necessary, adding a touch more powdered sugar if you think it needs it.

To Serve:

Serve the crisp while warm and top each portion with a dollop of the balsamic whipped cream.