Apricot And Raspberry Granola Gratin With Raspberry Honey Yogurt

This delicious apricot and raspberry granola gratin is an easy, nutritious dessert perfect for any occasion. With creamy batter and juicy fruit, it’s topped with crispy granola and almonds for added crunch. Using simple, fresh ingredients, this recipe can be adapted with your favorite seasonal fruits for a delightful, crowd-pleasing treat.

Ingredients Needed:

Raspberry Honey Yogurt:

• 1 cup nonfat Greek yogurt
• 3 tablespoons raspberry honey

Apricot and Raspberry Gratin:

• 1 cup whole milk
• 4 eggs
• 1 cup all-purpose flour
• 4 tablespoons unsalted butter, melted, plus a few tablespoons softened butter for greasing
• 2 tablespoons light brown sugar
• 2 tablespoons pure cane sugar
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon fine sea 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

How To Make Apricot And Raspberry Granola Gratin With Raspberry Honey Yogurt?

1. Prepare the yogurt: In a small bowl, mix the Greek yogurt and raspberry honey until well combined. Chill in the refrigerator until ready to serve.
2. Preheat and grease: Preheat the oven to 220°C / 425°F. Butter a 2-quart (approximately 2-liter) gratin dish using softened butter.
3. Make the batter: In a medium bowl, whisk the milk and eggs together. Add the flour, melted butter, brown sugar, cane sugar, vanilla extract, and sea salt. Whisk until the mixture is smooth. Pour the batter into the greased gratin dish.
4. Add fruit and bake: Arrange the apricot quarters and fresh raspberries evenly over the batter. Bake in the preheated oven for 20 minutes.
5. Sprinkle topping and finish baking: Remove the dish from the oven and sprinkle the granola and sliced almonds over the top. Return to the oven and bake for an additional 5-10 minutes until the batter is light brown and set, and the fruit is tender.
6. Cool and serve: Let the gratin cool for 20 minutes. Serve with a dollop of the raspberry honey yogurt on top of each portion.

Recipe Tips:

• Use ripe but firm apricots: Ensure the apricots are ripe for natural sweetness but still firm enough to hold their shape during baking.
• Chill the yogurt beforehand: Mixing and chilling the yogurt in advance enhances the flavor and makes it creamier for serving.
• Whisk until smooth: Make sure the batter is smooth with no lumps to ensure even baking and a fluffy texture.
• Spread fruit evenly: Arrange the apricots and raspberries evenly to create a balanced distribution of flavors in each bite.
• Watch the topping closely: Add the granola and almonds in the last few minutes of baking to keep them crunchy and prevent burning.

How To Store Leftovers?

First, let the leftover apricot and raspberry granola gratin cool until it reaches room temperature. Transfer it to an airtight container and store it in the refrigerator for up to 3 days.

Nutrition Facts

Serving Size: 1 of 6 servings

• Calories: 465
• Total Fat: 22.2 g
• Saturated Fat: 8.1 g
• Cholesterol: 151.8 mg
• Sodium: 99.5 mg
• Potassium: 481.2 mg
• Total Carbohydrate: 52.6 g
• Dietary Fiber: 5.5 g
• Sugars: 25.8 g
• Protein: 16.7 g

Try More Bobby Flay Recipes:

• Applesauce Parfaits With Yogurt And Crispy Quinoa
• Apple Crumble with Vanilla Ice Cream
• Apple Crisp