Today I’m sharing my recipe for Raspberry Gratin. Why? Because…..
- It’s delicious!
- You can prepare, bake, and serve it in 20 minutes.
- It’s versatile and can be served at a dinner party or while on the couch at 8:30pm in your jammies.
- It’s made with ingredients that you likely have on hand.
I recently created this recipe after reading some notes I made during a Jacques Pépin cooking show that I saw on PBS about 10 years ago. I never had the Food Network and I still don’t. However, I did get PBS and absolutely loved watching Jacques Pépin every weekend. I loved it so much that I made hand-written notes while sitting and watching the show.
Have you seen Jacques chop vegetables? He’s fast, fluid, and incredible to watch. His hands remind of me those of my first piano teacher, Mrs. Alessi, which were strong, yet graceful. Jacques has incredible skill, fluidity, and creativity in the kitchen. My mom and I used to say, “He makes it look so easy!” That’s because he truly is a master chef.
Even to this day, Jacque’s show is unique in that it makes you feel like you could be sitting in the kitchen with him, chomping on a carrot stick while he’s cooking. He’s doing all the vegetable cleaning and chopping on the air. He throws in salt and pepper without measuring, and dips spoons into his sauces to taste. He knows how to fix the rough edges of a tart and how to thicken or thin out a sauce. In reality, that’s exactly how it is in a true working kitchen. You figure it out and taste as you go.
I had a chance to briefly meet Jacques Pépin in 2007 when he spoke at a library in Connecticut. My mom and I went together, and I brought along one of his books, “Simple and Healthy Cooking”, which he signed for me “To Denise: In Good Health!” I was thrilled, smiling ear to ear. Hey – Some people want to meet George Clooney. I wanted to meet Jacques Pépin. That’s much more my speed! While on the topic of who I’d love to meet, Stevie Wonder and Daryl Hall are at the top of the list. Serious funk factor. Musical geniuses!
Back to the Raspberry Gratin….During this one TV episode, Jacques made a Raspberry Gratin. It was at the end of an episode where he made a dinner and just tacked on this dessert to the end of the show. I scribbled down what he made—ingredients mostly. He didn’t give many measurements. At the time, I didn’t know I had sensitivities to gluten, dairy, and corn.
Over this past summer, I referred to my notes and created a recipe that is gluten-free, dairy-free, and corn-free. I use almond flour for the “crumble” instead of butter cookies. I’ve also used some of my homemade chocolate chip cookies for the crumble, in place of the almond flour. I use grapeseed oil instead of butter to promote the browning and mix in just enough sugar to cut the tartness of the raspberries. My own addition is some broken up bits of chocolate since it pairs so well with raspberries.
I like to use frozen raspberries because it gives the almond flour time to brown in the oven without burning the fruit, since it’s frozen. Another benefit to using frozen fruit is that we always have it in the house, along with everything else in this recipe. If you do too, you can jump on this Raspberry Gratin train, too!.
Preheat the oven to 375°. Whisk together the almond flour, sugar, and salt in a bowl. Add the grapeseed oil and stir to combine. The mixture will clump once you add the oil, which creates the “crumble”.
Put half of the raspberries into the gratin dishes. Then cover the raspberries with half of the almond flour mixture. Add the remaining raspberries to the gratin dishes. Cover with the remaining almond flour mixture.
Bury the chocolate pieces into the almond flour mixture. Bake for 15-20 minutes until you see the top turn golden brown.
My husband and I have Raspberry Gratin a few times a month. Usually, it’s around 8pm when I say, “How about some dessert?” The next time you feel like having a warm dessert, give this a try. I think you might make a habit out of it!
Yield: Two servings using 4.5" gratin dishes
Four servings using 2.5" gratin dishes
1 cup almond flour
3 tablespoons white granulated sugar
pinch of salt
1 tablespoon grapeseed oil
2 cups frozen raspberries
2 squares of dark chocolate (about 1 oz), broken up into pieces
- Preheat the oven to 375°.
- Whisk together the almond flour, sugar, and salt in a bowl. Add the grapeseed oil and stir to combine. The mixture will clump once you add the oil, which creates the “crumble”.
- Put half of the raspberries into the gratin dishes. Then cover the raspberries with half of the almond flour mixture. Add the remaining raspberries to the gratin dishes. Cover with the remaining almond flour mixture. Bury the chocolate pieces into the almond flour mixture.
- Bake for 15-20 minutes until you see the top turn golden brown.
- If using fresh raspberries, be sure to check your gratin after 10 minutes in the oven since it will cook faster than frozen raspberries.
- I used two gratin dishes that are about 4.5” each in diameter because that’s all I could find in Denmark when I was looking. Otherwise, I’d use my 2.5″ gratin dishes (which are in storage in the U.S.). Feel free to use whatever small, oven-safe dishes you have, but be sure to periodically check on your dessert while baking if you use a smaller sized gratin dish than 4.5″, since it’ll cook more quickly.
- The nutritional info is based on a four gratin dishes (about 2.5″ in diameter) since that is the more commonly used size. If you make a monster size dessert like I did, just double the calories here for two gratin dishes (about 4.5” in diameter).
Nutritional Information Per Serving (One serving): 295 Calories, 19g Fat, 87mg Sodium, 24g Carbohydrates, 4g Fiber, 15g Sugar, 7g Protein