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Summer Fruit Gratin

Serves:  6
Serving Size: 224 calories, 38g carbs, 4g protein, 8g fat, 5g fiber, 52mg sodium

1 pound cherries, pitted and halved                4 cups peeled, pitted and sliced mixed summer stone fruits
8 slices dark pumpernickel bread such as nectarines, peaches and apricots
1 Tbsp whole wheat flour 1 Tbsp firmly packed light brown sugar
cup old-fashioned rolled oats cup sliced (flaked) almonds
3 Tbsp whole-wheat flour 2 Tbsp firmly packed brown sugar
tsp ground cinnamon 1/8 tsp ground nutmeg
1/8 tsp salt 2 Tbsp walnut or canola oil
1 Tbsp dark honey

Cooking Instructions:

  1. Preheat oven to 350 degrees.  Lightly coat a 9-inch square baking dish with cooking spray.
  2. In a bowl, combine the cherries and stone fruits.  Sprinkle with the flour and sugar and toss gently to mix.
  3. To make the topping: in another bowl, combine oats, almonds, flour, sugar, cinnamon, nutmeg and salt.  Whisk to blend.  Stir in the oil and honey and mix until blended.
  4. Spread the fruit mixture evenly in the prepared baking dish.  Sprinkle the oat-almond mixture evenly over the fruit.  Bake until the fruit is bubbling and the topping is lightly browned, about 45-55 minutes.  Serve warm or at room temperature.
  5. Although this dessert uses a mix of summer stone fruits, it can easily adapted.  In early summer, combine raspberries and apricots.  In the fall, try a combination of apples and cranberries.

Recipe from The Mayo Clinic

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