By Mayo Clinic Staff
Summer fruit gratin

Dietitian's tip:

Although this dessert uses a mix of summer stone fruits, it can be easily adapted. In early summer, combine raspberries and apricots. In the fall, try a combination of apples and cranberries.

Number of servings

Serves 6


  1. 1 pound cherries, pitted and halved
  2. 4 cups peeled, pitted and sliced mixed summer stone fruits, such as nectarines, peaches and apricots
  3. 1 tablespoon whole-wheat flour
  4. For the topping

  5. 1/2 cup old-fashioned rolled oats
  6. 1/4 cup sliced (flaked) almonds
  7. 3 tablespoons whole-wheat flour
  8. 2 tablespoons turbinado sugar or firmly packed light brown sugar
  9. 1/4 teaspoon ground cinnamon
  10. 1/8 teaspoon ground nutmeg
  11. 1/8 teaspoon salt
  12. 2 tablespoons walnut oil or canola oil
  13. 1 tablespoon dark honey


Preheat the oven to 350 F (180 C). Lightly coat a 9-inch (23-cm) square baking dish with cooking spray. In a bowl, combine the cherries and stone fruits. Sprinkle with the flour and turbinado sugar and toss gently to mix.

To make the topping, in another bowl, combine the oats, almonds, flour, turbinado sugar, cinnamon, nutmeg, and salt. Whisk to blend. Stir in the oil and honey and mix until well blended.

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, 45-55 minutes. Serve warm or at room temperature.

Nutritional analysis per serving

  • Total carbohydrate 38 g
  • Dietary fiber 5 g
  • Sodium 52 mg
  • Saturated fat 1 g
  • Total fat 8 g
  • Cholesterol 0 mg
  • Protein 4 g
  • Monounsaturated fat 3 g
  • Calories 224

This recipe is one of 150 recipes collected in "The New Mayo Clinic Cookbook," published by Mayo Clinic Health Information and Oxmoor House, and winner of the 2005 James Beard award.

June 07, 2011