Strawberry-Margarita Crisp |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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For an elegant presentation, dip the rims of your glasses in water, then in sugar (either turbinado or regular). Ingredients:
2 tablespoons graham cracker crumbs |
9 crispy coconut macaroons (about 1/4 pound) |
2 tablespoons margarine, melted |
4 cups medium strawberries |
1/3 cup sugar |
1/3 cup tequila |
1 tablespoon cornstarch |
1 tablespoon triple sec or other orange-flavored liqueur |
cooking spray |
1 tablespoon sliced almonds |
sliced strawberries (optional) |
Directions:
1. Preheat oven to 350°.
2. Place graham cracker crumbs and macaroons in a food processor; process until macaroons are finely ground. With food processor on, slowly pour margarine through food chute, and process until well-blended.
3. Combine strawberries and next 4 ingredients (strawberries through liqueur) in a medium bowl; stir well. Spoon strawberry mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with macaroon mixture and almonds. Bake mixture at 350° for 25 minutes or until sauce is thick and bubbly. Garnish with sliced strawberries, if desired.
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