Mango, Nectarine and Raspberry Crumble
photo by lynmoz
- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 4 nectarines, sliced
- 2 mangoes, sliced
- 400 g raspberries
- 1 1⁄2 tablespoons plain flour
- 110 g caster sugar
- 2 tablespoons lime juice
- heavy cream, to serve
-
Topping
- 150 g plain flour
- 1 teaspoon baking powder
- 75 g demerara sugar
- 100 g macadamia nuts
- 75 g butter, chilled and diced
directions
- Preheat oven to 170C (350F).
- Toss nectarine and mango slices with raspberries, flour, sugar and lime juice.
- For the topping, place all ingredients in a food processor, pulse until just combined.
- Place the nectarine and mango mixture in a 2 litre baking dish.
- Cover the fruit with the topping and bake for 45 minutes or until golden.
- Serve with cream.
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Reviews
-
Wow! this is excellant. We loved the flavour, the texture. What a wonderful comfort food. Perfect with a splash of cream...yummy. A new favourite dish. I used coconut instead of macadamia nuts in the topping because of my dh's allergy to nuts. It turned out great. Thanks so much for sharing Jewelies. Kudos
Tweaks
-
Wow! this is excellant. We loved the flavour, the texture. What a wonderful comfort food. Perfect with a splash of cream...yummy. A new favourite dish. I used coconut instead of macadamia nuts in the topping because of my dh's allergy to nuts. It turned out great. Thanks so much for sharing Jewelies. Kudos
RECIPE SUBMITTED BY
Jewelies
Australia
Gold Coast Australia