This tasty dessert can be made with fresh berries or IQF (Individually Quick Frozen) berries. Serve the gratin warm, with crème fraîche or sour cream.
One 16-ounce bag frozen unsweetened raspberries, or 1 pint fresh raspberries
3 croissants or Danish pastries, or leftover cake, cut into 1⁄2-inch pieces (2 cups)
3 tablespoons unsalted butter, melted
1⁄2 cup packed light brown sugar
Crème fraîche or sour cream, for serving
- Preheat the oven to 375°. Place the berries in a 5-cup gratin dish.
- Place the pastry pieces in a bowl. Add the melted butter and brown sugar and mix well. Sprinkle on top of the berries.
- Bake for about 25 minutes, until the gratin is nicely browned on top. Serve warm, with crème fraîche.
TIP: Keep a supply of IQF (Individually Quick Frozen) berries in your freezer for use in fruit desserts.