Pépin recommends Mrs. Field's individually-wrapped chocolate chip cookies for the gratins, and suggests that you crumble them by hand since they are soft-baked and would end up as cookie purée if they were processed in a food processor. I crumbled the cookies fairly small, but I think the recipe would work just as well with largish chunks of cookies. Let your own preference guide you.

The recipe as written calls for 2 cups (about 8 oz.) of frozen raspberries. That amount didn't completely cover the bottoms of the shallow 10-oz. capacity ramekins that I was using, so I went ahead and used the entire 12-oz. bag, with good results. If you don't have individual gratin dishes, or just want to make one large gratin, use an 8-by-8-inch baking dish. Cooking time might be slightly longer if you do it this way.

Pépin serves the gratins with sour cream. I went a step further and ate it with vanilla ice cream. Yummy!

Prep Time: 10 minutes
Cook Time: 15 to 20 minutes
Yield: 4 gratins

2 cups unsweetened frozen raspberries (berries usually come in 12-oz. bags, so use the entire bag if you wish)
1 1/2 cups crumbled chocolate chip cookies (4 to 6 cookies)
1/4 cup sugar
2 Tbsp unsalted butter
1/2 cup sour cream (optional), or crème fraîche, whipped cream, or vanilla ice cream

Heat the oven to 375 degrees.

Divide the frozen berries between 4 small gratin dishes or custard cups (at least 8-oz. capacity).

Toss the crumbled cookies and sugar together in a small bowl. Divide the crumbs among the gratin dishes and dot with the butter. Arrange the gratins on a baking sheet and bake for 15 to 20 minutes, until browned on top and berries are bubbling. Let cool, and serve with suggested accompaniments.