He made it with apricots and raspberries, but was clear that any fruit and berry will do. Peaches, plums, blueberries, etc.
On top he dollops a greek yogurt mixed with raspberry honey when serving. However, you could use any yogurt, or whipped cream.
He uses granola with almonds on the top. You could use any crumble, any nuts, etc.
You can cut this recipe down, just use a smaller dish to bake it in.
Raspberry Honey Yogurt:
1/2 cup nonfat Greek yogurt
1 1/2 tablespoons raspberry honey
Apricot and Raspberry Gratin:
1 cup whole milk
4 eggs
1 cup all-purpose flour
4 tablespoons unsalted butter, melted, plus softened butter for greasing
2 tablespoons light brown sugar
2 tablespoons pure cane sugar
1 teaspoon pure vanilla extract
1/4 teaspoon salt
8 ripe, slightly firm fresh apricots, halved, pitted and quartered
1 cup fresh raspberries
1 cup low fat granola, such as Kellogg's
1/2 cup sliced almonds
2-quart gratin dish
1 For the yogurt: In a small bowl, mix the yogurt and honey together. Refrigerate until ready to use.
2 For the gratin: Preheat the oven to 425 degrees F. Butter a 2-quart gratin dish with the softened butter.
3 In a medium bowl, whisk together the milk and eggs. Whisk in the flour, melted butter, brown sugar, cane sugar, vanilla and salt, until smooth. Pour the batter into the gratin dish and arrange the apricot slices and raspberries on top. Bake for 20 minutes.
4 Take the gratin out of the oven, and sprinkle the top with the granola and almonds, and bake until the batter is light brown and set, and the fruit is tender, 5 to 10 more minutes. Let cool for 20 minutes before serving.
5 Serve with a dollop of the raspberry honey yogurt.
Message Thread
« Back to index