2 cups fresh raspberries or IQF (Individually Quick Frozen) unsweetened raspberries (about 8 ounces)
1-1/2 cups crumbled shortbread cookies (8-10 cookies)
1/4 cup sugar
2 tablespoons unsalted butter
1/2 cup sour cream (optional)
Heat the oven to 375 degrees. Divide the frozen berries among four 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 evenly over the berries, and dot with the butter. Arrange the dishes on a cookie sheet and bake for 16 to 18 minutes, until nicely browned on top and the berries are bubbling. Let cool to lukewarm or room temperature, and serve with sour cream, if you like.
—Adapted from Fast Food My Way by Jacques Pépin