Ingredients for Raspberry Nectarine And Mango Crumble
- All Purpose Flour
- Dark Brown Sugar
- Ground Cinnamon
- ¼ teaspoon salt
- Rolled Oats
- Unsalted Butter
- 2 medium nectarines
- 2 ripe mangoes
- 1 cup fresh raspberries
- ¼ cup granulated sugar
- Fresh Lime Juice
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How to Make Raspberry Nectarine And Mango Crumble
- Preheat oven to 375°F (190°C).
- In a large bowl, combine 1 cup all-purpose flour, ½ cup packed light brown sugar, 1 teaspoon ground cinnamon, ¼ teaspoon salt, and 1 cup rolled oats.
- Mix on low speed with an electric mixer for 30 seconds. Add ½ cup (1 stick) cold unsalted butter, cut into cubes, and mix until coarse crumbs form.
- Transfer crumble topping to a separate bowl, cover, and refrigerate until ready to use.
- Peel and pit 2 medium nectarines. Cut into 1-inch chunks.
- Halve 2 ripe mangoes lengthwise, cutting around the pit. Remove pit and peel.
- Cut mango flesh into 1-inch chunks.
- Combine nectarine and mango chunks in a large bowl. Gently fold in 1 cup fresh raspberries.
- In a small bowl, whisk together 1 ½ tablespoons all-purpose flour, ¼ cup granulated sugar, and 1 tablespoon lime juice.
- Pour the flour mixture over the fruit and toss gently to combine.
- Transfer the fruit mixture to a shallow 12-inch round gratin dish or baking dish.
- Crumble the chilled topping evenly over the fruit.
- Bake for 40-45 minutes, or until the topping is golden brown and the juices are bubbling.
- Remove from oven and let cool slightly before serving warm with vanilla ice cream.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
236g
Fat
62g
Carbs
29g
