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.
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