- 2 cups IQF (Individually Quick Frozen) raspberries (about 8 ounces)
- 1 1/2 cups crumbled chocolate-chip cookies (about 8 ounces total)
- 1/4 cup sugar
- 2 tablespoons unsalted butter
- 1/2 cup sour cream (optional)
How to make this recipe
Preheat the oven to 375°. Divide the frozen berries among 4 small (1 cup) ovenproof gratin dishes or custard cups. Toss the crumbled cookies and sugar together in a small bowl. Divide the crumbs among the gratin dishes, sprinkling them evenly over the berries, and dot with the butter. Arrange the dishes on a cookie sheet and bake for 16 to 18 minutes. Let cool to lukewarm or room temperature and serve with sour cream.