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Recipe: Summer fruit gratin

Recipe: Summer fruit gratin

Summer fruit gratin — one of many healthy recipes from Mayo Clinic.

Although this dessert uses a mix of summer stone fruits, it can be easily adapted. In early summer, combine raspberries and apricots. In the fall, try a combination of apples and cranberries.


Directions

Preheat the oven to 350 F (180 C). Lightly coat a 9-inch (23-cm) square baking dish with cooking spray. In a bowl, combine the cherries and stone fruits. Sprinkle with the flour and turbinado sugar and toss gently to mix.

To make the topping, in another bowl, combine the oats, almonds, flour, turbinado sugar, cinnamon, nutmeg, and salt. Whisk to blend. Stir in the oil and honey and mix until well blended.

Spread the fruit mixture evenly in the prepared baking dish. Sprinkle the oat-almond mixture evenly over the fruit. Bake until the fruit is bubbling and the topping is lightly browned, 45-55 minutes. Serve warm or at room temperature.


Ingredients
  • 1 pound cherries, pitted and halved
  • 4 cups peeled, pitted and sliced mixed summer stone fruits, such as nectarines, peaches and apricots
  • 1 tablespoon whole-wheat flour

For the topping

  • 1/2 cup old-fashioned rolled oats
  • 1/4 cup sliced (flaked) almonds
  • 3 tablespoons whole-wheat flour
  • 2 tablespoons turbinado sugar or firmly packed light brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 2 tablespoons walnut oil or canola oil
  • 1 tablespoon dark honey

Exchange Data
Dash
Dairy 
Fats
Fruits
Grains
Meat 
Nuts_Seeds_Drybeans
Sweets 
Vegetables 
Diabetes
Fats
Freefoods 
Fruits
Meat 
Milk 
NonStarchyVegetables 
Starches 
Sweets 
HWP
Carbs
Fats
Protein Dairy 
Sweets 
Vegetables 
NutrientAnalysis
Calcium 
Calories224 
Carbohydrate38 g 
Cholesterol0 mg 
Fiber5 g 
Monounsaturatedfat3 g 
Potassium 
Protein4 g 
Saturatedfat1 g 
Servingsize 
Sodium52 mg 
TotalFat8 g 

2011-06-07

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