Mango, Nectarine and Raspberry Crumble
Ready In: 1 hr
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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