be_ixf;ym_202109 d_20; ct_50

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: June 17th, 2017