- 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)
Preheat the oven to 375° F. Divide the frozen berries among 4 small (1 cup) gratin dishes or custard cups. Toss the crumbled shortbread and sugar together in a small bowl. Divide the crumbs among the gratin dishes, sprinkling them on top of 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.