Summer fruit gratin

Dietitian’s tip:

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.

To make this plant based, use maple syrup instead of honey.

Ingredients

For the filling:

1. 1 pound cherries, pitted and halved
2. 4 cups peeled, pitted and sliced mixed summer stone fruits, such as nectarines, peaches and apricots
3. 1 tablespoon whole-wheat flour
4. 1 tablespoon turbinado sugar or firmly packed light brown sugar

For the topping:

5. 1/2 cup old-fashioned rolled oats
6. 1/4 cup sliced (flaked) almonds
7. 3 tablespoons whole-wheat flour
8. 2 tablespoons turbinado sugar or firmly packed light brown sugar
9. 1/4 teaspoon ground cinnamon
10. 1/8 teaspoon ground nutmeg
11. 1/8 teaspoon salt
12. 2 tablespoons walnut oil or canola oil
13. 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.

This recipe is one of 150 recipes collected in “The New Mayo Clinic Cookbook,” published by Mayo Clinic Health Information and Oxmoor House, and winner of a James Beard award.