The correct proportion of crumb cake is when it's half-cake half-crumb.
Process gingersnaps in a food processor until fine crumbs form. Add flour, brown sugar, cinnamon, and salt and pulse until combined. Transfer flour mixture to a large bowl and gradually drizzle in melted butter, mixing until large sandy clumps form and no dry spots remain. Add ginger and mix just to combine. Set crumb topping aside until ready to use. Wipe out food processor bowl .Preheat oven to 350°.
Spread batter in prepared pan. Scatter crumb topping over, squeezing small handfuls with your palms to create some larger crumbs and slightly favoring the outside 2" around the perimeter. Bake cake until crumb is golden brown and a tester inserted into the center comes out clean, 40–50 minutes. Let cool.
Run a thin knife around edge of pan to help release cake. Lift parchment up and transfer cake to a cutting board or platter; discard parchment. Cut cake into squares.
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