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Apple-Almond Gratin

From: Tina Salter

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Serves 4 to 6



  • 1 cup Diamond Sliced Almonds
  • 4 slices day-old sandwich bread, or 6 thin slices baguette, buttered on both sides and cut into 2 inch squares
  • 2 cups heavy cream or half and half
  • 1 large egg
  • 2 teaspoons vanilla
  • ¼ cup packed brown sugar
  • 4 medium (Golden Delicious, Gala, Fuji, Granny Smith) apples, peeled, cored, and thinly sliced (about 5 cups)
  • 1 cup dried cranberries, optional


Preheat oven to 350. To toast almonds, spread evenly on a baking sheet or in a shallow pan. Bake, stirring once or twice, until lightly browned and fragrant, 5 to 10 minutes.

Butter base and sides of a 2 ½- or 3-quart gratin dish. In a large bowl whisk together cream, egg, vanilla, and brown sugar. Add apples, almonds, bread and optional cranberries toss to coat. Spread mixture as evenly as possible into the pan.

Bake at 350 for 1 hour, or until apples are very tender. Serve hot, warm or at room temperature.

Serves 4 to 6

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