Like a French clafouti, a layer of nectarines is topped with a batter and baked.

Nectarine and Almond Gratin

1 tablespoon butter, cut into small pieces, plus an additional 1 teaspoon
5 tablespoon granulated sugar - divided use
1 large egg
1/4 cup milk
1/4 cup all-purpose flour
1/8 teaspoon salt
2 cups thinly-sliced nectarines*
2 tablespoons finely chopped or ground almonds

1. Preheat an oven to 425°F (220°C).
2. Using 1 teaspoon of the butter, grease an 8 or 9-inch shallow baking dish, then sprinkle it with 1 tablespoon of the sugar. Arrange the apples evenly in the dish.
3. In a bowl, whisk together the egg, milk, 1 tablespoon of the sugar, and the salt. When well mixed, gradually whisk in the flour. The batter will be very thin. Pour it over the fruit. Sprinkle the remaining 3 tablespoons of the sugar and the almonds over the top. Scatter the small pieces of butter around the top.
4. Bake until the batter is set, the butter melted, and the fruit cooked through, about 12 to 15 minutes. Let stand about 10 minutes before cutting into wedges to serve.
5. Storage: Refrigerate leftovers for 3 days. Can be frozen into pieces as individual servings (great for breakfasts during the week.)

Makes 4 servings.

*If nectarines are not available, you can substitute 2 cups thinly-sliced, peeled, baking apples (Golden Delicious, Ida Red, Honeycrisp).

Recipe provided courtesy of Cheryl Tallman, co-founder of Fresh Baby, creators of the award-winning So Easy Baby Food Kit, and author of the So Easy Baby Food Basics: Homemade Baby Food in Less Than 30 Minutes Per Week and So Easy Toddler Food: Survival Tips and Simple Recipes for the Toddler Years.