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Prep Time: 0 Minutes Cook Time: 18 Minutes |
Ready In: 18 Minutes Servings: 4 |
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This is a recipe I found in the OC Register of Jaques Pepin's and had to try. I used the suggested shortbread cookies because they are buttery and this was really super. Keep this for when you need a quick-to-serve treat. Read more . Keep berries in your freezer. Ingredients:
2 cups (about 8 ounces) iqf (individually quick frozen) unsweetened raspberries |
1 1/2 cups crumbled cookies, either chocolate chip cookies or shortbread cookies; see cook's notes |
1/4 cup sugar |
2 tablespoons unsalted butter |
optional garnish: sour cream |
cook's notes:pépin recommends walkers pure butter shortbread or mrs. fields (individually wrapped) chocolate chip cookies, but advises that homemade cookies or other brands of store-bought cookies will work. the chocolate chip cookies are best crumbled by hand rather than in food processor. the shortbread can be crumbled in food processor or placed in plastic bag and crushed with small skillet or rolling pin. |
Directions:
1. 1. Heat oven to 375 degrees. Divide frozen berries among 4 (1-cup) gratin dishes or custard cups.
2. 2. Toss crumbled cookies and sugar in small bowl. Divide crumbs among dishes, sprinkling them evenly over berries. Dot with small pieces of butter. Place dishes on baking sheet. Bake in preheated oven 16 to 18 minutes, or until nicely browned on top and berries are bubbling. Cool to lukewarm or room temperature. Top with spoonful of sour cream, if desired.
3. Source: ``Jacques Pépin Fast Food My Way'' by Jacques Pépin (Houghton Mifflin, $30).
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