Strawberry-Margarita Crisp

Ingredients

• 2 tablespoons graham cracker crumbs
• 9 crispy coconut macaroons (about 1/4 pound)
• 2 tablespoons margarine, melted
• 4 cups medium strawberries
• 1/3 cup sugar
• 1/3 cup tequila
• 1 tablespoon cornstarch
• 1 tablespoon triple sec or other orange-flavored liqueur
• Cooking spray
• 1 tablespoon sliced almonds
• Sliced strawberries (optional)

Preparation

1. Preheat oven to 350°.
2. Place graham cracker crumbs and macaroons in a food processor; process until macaroons are finely ground. With food processor on, slowly pour margarine through food chute, and process until well-blended.
3. Combine strawberries and next 4 ingredients (strawberries through liqueur) in a medium bowl; stir well. Spoon strawberry mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with macaroon mixture and almonds. Bake mixture at 350° for 25 minutes or until sauce is thick and bubbly. Garnish with sliced strawberries, if desired.