Fall Fruit Gratin
Read my review of this recipe.
Ingredients:
For the fruit:
- 4 large baking apples, peeled, cored, and sliced (Golden Delicious, Granny Smith, Cortland, Braeburn)
- 1 tablespoon whole-wheat flour
- 1 tablespoon firmly packed brown sugar
For the topping:
- 1/2 cup old fashioned oats
- 1/4 cup sliced almonds
- 3 tablespoons whole wheat flour
- 2 tablespoons firmly packed brown sugar
- 1/4 teaspoon cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 2 tablespoons walnut oil or canola oil
- 1 tablespoon honey
Directions:
Preheat the oven to 350 degrees. Lightly coat a 9-inch square baking dish or six individual 8 ounce ramekins with cooking spray.
In a bowl, sprinkle the apples with the flour and sugar and toss gently to mix.
To make the topping, in another bowl, combine the oats, almonds, flour, 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, or divide equally among the ramekins. Sprinkle the oat-almond mixture evenly over the fruit. Bake until the fruit is bubbling and the topping is lightly brown, 45-55 minutes for the 9-inch baking dish or 20-30 minutes for the ramekins. Serve warm or at room temperature.
Serves 6.
Nutrition:
Substitutions:
The original recipe is for summer fruit, using a combination of fresh cherries and stone fruits. I used walnuts instead of the almonds.
Recipe adapted from The New Mayo Clinic Cookbook: Eating Well for Better Health
