ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Apple Gratin

Yield Makes 4 to 6 servings
Notes: Serve with scoops of vanilla nonfat frozen yogurt.


  • 1 lemon (about 1/4 lb.)
  • 1/4 cup plus 2 tablespoons sugar
  • 1 1/4 to 1 1/2 pounds peeled, cored Golden Delicious apples
  • 2 tablespoons apricot-flavor brandy, brandy, or orange juice
  • 1/2 teaspoon fresh grated or ground nutmeg
  • 1/4 cup apricot jam

Nutrition Information

  • calories 112
  • caloriesfromfat 3.2 %
  • protein 0.4 g
  • fat 0.4 g
  • satfat 0.1 g
  • carbohydrate 28 g
  • fiber 1.7 g
  • sodium 5.9 mg
  • cholesterol 0.0 mg

How to Make It

  1. Rinse lemon, slice off and discard ends, then cut fruit crosswise into paper-thin slices, and discard seeds.

  2. In a 10- to 12-inch nonstick frying pan over high heat, bring 1 cup water to a boil. Add lemon and cook for 1 minute. Drain. Repeat step.

  3. In pan, combine lemon and 1/4 cup sugar. Stir often over medium-high heat until liquid evaporates, 4 to 5 minutes; take care not to scorch fruit.

  4. Cut apples lengthwise into 3/4-inch slices. In a 10-inch-wide (about 8-cup) round quiche dish or shallow casserole, snugly arrange apples in a single layer. Tuck lemon pieces among apple slices. Spoon brandy over fruit. Mix remaining 2 tablespoons sugar with nutmeg, and sprinkle evenly over fruit.

  5. Bake in a 450° oven until fruit edges are tinged with dark brown, 25 to 30 minutes.

  6. Stir apricot jam to soften; dot evenly over fruit.

  7. Return dish to oven and bake until jam is bubbling, about 5 minutes. Spoon portions onto plates.