Ingredients for Mango Nectarine And Raspberry Crumble
- Nectarines
- Mangoes
- 1 cup raspberries
- Plain Flour
- Caster Sugar
- 1 tablespoon lime juice
- Heavy Cream
- Baking Powder
- Demerara Sugar
- Macadamia Nuts
- Butter
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How to Make Mango Nectarine And Raspberry Crumble
- Preheat oven to 170°C (325°F).
- In a large bowl, gently toss together 2 ripe nectarines (sliced), 1 ripe mango (sliced), 1 cup raspberries, 2 tablespoons all-purpose flour, 1/4 cup granulated sugar, and 1 tablespoon lime juice.
- For the crumble topping: In a food processor, combine 1 cup all-purpose flour, 1/2 cup rolled oats, 1/2 cup brown sugar, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/2 cup (1 stick) cold unsalted butter, cut into cubes. Pulse until the mixture resembles coarse crumbs.
- Pour the nectarine, mango, and raspberry mixture into a 2-liter (approximately 8x8 inch) baking dish.
- Sprinkle the crumble topping evenly over the fruit mixture.
- Bake for 45-50 minutes, or until the topping is golden brown and the fruit is bubbling.
- Let cool slightly before serving. Enjoy warm, with a dollop of whipped cream or vanilla ice cream (optional).
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
210g
Fat
42g
Carbs
30g
Recipe Tags (Choose a tag and find related recipes!)
60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion South West Pacific Low Protein Cobblers And Crisps Desserts Fruit Australian Oven Easy Beginner Cook Dinner Party Kid Friendly Romantic Vegetarian Food Processor Blender Dietary Low Sodium Comfort Food Inexpensive Low In Something Berries Raspberries Tropical Fruit Mango Taste Mood Equipment Small Appliance
