Crisp with a Side of Creamy

I have just finished my morning cup of coffee and in between my crummy night of no sleep and waking I have been inordinately productive. I have made a pot of vegetarian chili I plan to put in my next book, weeded (I mean gardened), groomed our dog, Lollipop, packed boxes to be shipped and am preparing to begin the mammoth task of writing the index for my new cookbook. Personally, I think I deserve something crisp with a side of creamy!

Here is what I have in mind, either a crisp (as shown below) or something far simpler like fresh berries with ice cream and crumbled cookies on top. Crisps are great because they can be made with fresh or frozen fruit but I think the later is the ticket. If I get really sassy, I could toast the cookie crumbs in the oven at 350 degrees until they brown slightly and become crisp. Toasting cookie crumbs is a great trick because it allows me to elevate leftover cookies to something special and makes for a scrumptious, last minute anytime dessert. YUM!

If you try making toasted cookie crumbs, please share your results in the comments section.