Preheat your oven to 350°F (175°C). Place a middle rack and position a baking tray underneath to catch any spills. Lightly grease your 9×9-inch baking dish or line with parchment for easy removal.

If using very wet cottage cheese, drain it in a fine sieve for 10–15 minutes or pulse briefly in a blender for a smoother texture.

In a blender or food processor, combine the cottage cheese, eggs, maple syrup, vanilla extract, baking powder, cinnamon, salt, and lemon zest (if using). Blend until smooth and slightly frothy—about 30–60 seconds.

If you don’t have a blender, whisk vigorously in a bowl and break up cottage cheese curds with a fork for about 2–3 minutes.

Stir in the oats or almond flour until the mixture is evenly combined. Fold in half of the nuts if using. Adjust with 1–2 tablespoons milk if very dense.

If using apples or pears, you can fold diced raw fruit into the batter or roast them first. To roast: toss fruit with a teaspoon of butter or oil, a sprinkle of cinnamon, and bake at 375°F for 12–15 minutes until slightly caramelized.

Pour half the batter into the prepared dish. Scatter half the fruit, then pour the remaining batter and top with the remaining fruit and a few dots of melted butter or coconut oil. Sprinkle remaining nuts on top for crunch.

Bake at 350°F for 30–40 minutes, or until the top is golden and a knife inserted in the center comes out mostly clean.

If the top browns too fast, tent with aluminum foil for the last 10–15 minutes.

Let the bake cool for 10–15 minutes before slicing. Optional finishing: Dust with extra cinnamon, a drizzle of maple syrup, or a few fresh berries.