The shortbread cookies, being crisp, cooked up into a crunchier crumble topping than the soft-baked Mrs. Fields chocolate chip cookies did. Pépin recommends Walker's Pure Butter Shortbread cookies. Use the entire 5.3 oz. (150 gram) package. As with the other recipe, if you prefer not to make individual gratins, you could easily prepare this dessert in one larger pan, such as an 8-by-8-inch Pyrex baking dish.

These cookies could be crumbled in a food processor, but the easiest way is to put them in a plastic bag and then crush them with a rolling pin or the bottom of a heavy skillet.

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 shortbread cookies (8 to 10 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.