Shortbread-Raspberry Gratin

5 ingredients
5 steps

Ingredients

  • 2 cups IQF (Individually Quick Frozen) raspberries (about 8 ounces)
  • 1-1/2 cups crumbled shortbread cookies (about 8 ounces total)
  • 1/4 cup sugar
  • 2 tablespoons unsalted butter
  • 1/2 cup sour cream (optional)

Directions

  1. 1
    Preheat the oven to 375 F. Divide the frozen berries among 4 small (1 cup) gratin dishes or custard cups.
  2. 2
    Toss the crumbled shortbread and sugar together in a small bowl.
  3. 3
    Divide the crumbs among the gratin dishes, sprinkling them on top of the berries, and dot with the butter.
  4. 4
    Arrange the dishes on a cookie sheet and bake for 16 to 18 minutes.
  5. 5
    Let cool to lukewarm or room temperature and serve with sour cream.

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