Nectarine and Almond Gratin
Like a French clafouti, a layer of nectarines is topped with a batter and baked.
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
- Preheat an oven to 425°F (220°C).
- 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.
- 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.
- 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.
- 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.