Summer fruit gratin
Nutrition Facts
Serving Size About 3/4 cup
Calories 235
| Amount Per Serving | ||
| Monounsaturated fat | 4 g | |
|---|---|---|
| Saturated fat | 0.5 g | |
| Total fat | 7 g | |
| Sodium | 56 mg | |
| Cholesterol | 0 mg | |
| Dietary fiber | 5 g | |
| Protein | 4 g | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories: | 2,000 | 2,500 | ||
|---|---|---|---|---|
| Total Fat | Less than | 65g | 80g | |
| Saturated Fat | Less than | 20g | 25g | |
| Cholesterol | Less than | 300mg | 300 mg | |
| Sodium | Less than | 2,400mg | 2,400mg | |
| Total Carbohydrate | 300g | 375g | ||
| Dietary Fiber | 25g | 30g | ||
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
this high-fiber, low-sodium dessert uses a mix of summer stone fruits � nectarines, peaches and apricots.
Ingredients
(Serves 6)- For the filling:
- 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
- 1 tablespoon turbinado sugar or firmly packed light brown sugar
- 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
Directions
- Heat the oven to 350 F. 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 to 55 minutes. Serve warm or at room temperature.
Last Updated: July 29th, 2022