Stone fruit gratin.
Peach season is upon us and I couldn’t be happier! I seriously get so excited with fresh fruits and veggies of summer. Plus my husband is allergic to cocoa so I love making a dessert he can enjoy too. This recipe is as clean-eating as I can get it. Very little sugar, fruit is sweet enough after all, and I used coconut oil which is more heart-healthy. I hope you enjoy this recipe. It takes minutes to make and pairs up perfectly with some French vanilla ice cream.
4 – 5 cups of fresh stone fruit (I used cherries, peaches and plums), stones removed and chopped up into bite-sized pieces
2 tablespoons of whole wheat flour (I used King Arthur)
1 tablespoon of organic, turbinado sugar
1/2 cup (heaping) rolled oats (I used organic gluten-free Bob’s Red Mill)
1/3 cup of slivered almonds (you can use walnuts too)
1 teaspoon of ground cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons of coconut oil
1 tablespoon of raw honey (maple syrup would work too)
Preheat your oven to 350 degrees. Spray a 9×9 inch baking dish with baking spray and set aside. Combine the chopped fruit with the flour and gently toss. Then pour the coated fruit into your baking dish.
In a separate bowl, combine the oats, nuts, cinnamon, nutmeg, salt, coconut oil and honey or syrup and mix well. It will be very crumbly in texture. With your hands, drop the topping crumbles on top of the fruit. Place in the oven for 50 minutes. Serve this dessert warmed with a side of ice cream or frozen yogurt.
— Knead to Cook