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Nectarine and Almond Gratin recipe

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

Recipe: Nectarine and AlmondGratin

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, greasean 8 or 9-inch shallow baking dish, then sprinkle it with 1 tablespoonof 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, graduallywhisk in the flour. The batter will be very thin. Pour it overthe fruit. Sprinkle the remaining 3 tablespoons of the sugarand the almonds over the top. Scatter the small pieces of butteraround the top.
  • Bake until the batter is set, the buttermelted, 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 breakfastsduring the week.)

    Makes 4 servings.

    *If nectarines are not available, you cansubstitute 2 cups thinly-sliced, peeled, baking apples (GoldenDelicious, Ida Red, Honeycrisp).

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


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  • Comments

    1 Comment


    Sylvie, how did you know I love almonds so much? I use it in lieu of vanilla quite often and have a stash of ground almonds just in case these plum gratins are to die for.

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