Fruit gratins are a wonderful way to use up summer's delicate fruits. Rather than a heavy milk/cream batter that we think of for root gratins, this is a light, sweet crepe like batter. This is very simple recipe to adapt with the milk and flour of your choice so it's easy to make gluten free if desired.
| Servings | Prep Time |
| 4-6 servings | 10 minutes |
| Cook Time | Passive Time |
| 12-15 minutes | 10 minutes |
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Fruit gratins are a wonderful way to use up summer's delicate fruits. Rather than a heavy milk/cream batter that we think of for root gratins, this is a light, sweet crepe like batter. This is very simple recipe to adapt with the milk and flour of your choice so it's easy to make gluten free if desired.
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Ingredients
- 1 Tbsp plus 1 tsp butter
- 4 Tbsp organic sugar
- 1/4 cup milk of choice I have used both soy and almond milk
- 1/8 tsp sea salt
- 1/4 cup flour I use spelt
- 2 lbs stone fruits Peel and pitted if necessary. Cherries and nectarine don't need peeled.
- 2 Tbsp chopped almonds
Servings: servings
Instructions
- Preheat oven to 425°F. Grease bottom of shallow 8 or 9-inch gratin dish. Dust lightly with 1 tablespoon of sugar. In a bowl, whisk together eggs, milk, salt and 1 tablespoon of sugar. Gradually whisk in flour. Pour batter into dish. Arrange fruit as desired on top of batter. Sprinkle nuts over fruit and batter. Sprinkle sugar over top of the nuts and fruit and dot remaining 1 tablespoon of butter. Cook 12-15 minutes or until batter is set and larger fruit is cooled through. Remove from oven and let cool 10 minutes. Lovely with a little espresso!
Recipe Notes
Recipe Energetics: This recipe is sweet and slightly sour due to the fruits. It nourishes Yin, Qi and Blood. Avoid too many sweets if you have damp conditions.
Primary Season: Summer
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