Berry Shortbread Crumble

Berry Shortbread Crumble

12 oz. Shortbread cookie mix           

14 Tbsp. Salted butter, softened plus 2 Tbsp. for pan preparation

6 oz. Raspberries, fresh

6 oz. Blackberries, fresh

11 oz. Blueberries, fresh

16 oz. Strawberries, fresh, stems removed and halved   

1 Tbsp. Balsamic vinegar

1 cup Robert Rothschild Farm Seedless Red Raspberry Preserves

1/2 cup Basil, fresh and chopped

Pinch of salt


Preheat oven to 350 degrees F. Prepare shortbread cookie mix by package instructions and set aside. Combine all berries with balsamic vinegar, basil, Seedless Red Raspberry Preserves and salt. Transfer berry mixture to buttered baking dish. Evenly distribute shortbread cookie mixture over the berries. Bake for 25 minutes or until the topping is lightly golden. Serve with your favorite gelato or ice cream.