Nectarine, mango and raspberry crumble

Name: Nectarine, mango and raspberry crumble
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6
Ingredients: 4 nectarines, flesh sliced; 2 mangoes, flesh sliced; 400g raspberries; 1 1/2 tablespoons plain flour; 1/2 cup (110g) caster sugar; 2 tablespoons lime juice; Thick cream, to serve; 1 cup (150g) plain flour; 1 teaspoon baking powder; 75g demerara sugar; 100g macadamia nuts; 75g chilled butter, diced

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Ingredients (12)

4 nectarines, flesh sliced
2 mangoes, flesh sliced
400g raspberries
1 1/2 tablespoons plain flour
1/2 cup (110g) caster sugar
2 tablespoons lime juice
Thick cream, to serve

Topping

1 cup (150g) plain flour
1 teaspoon baking powder
75g demerara sugar
100g macadamia nuts
75g chilled butter, diced

Method

1.

Preheat the oven to 170°C.
2.

Toss nectarine and mango slices with raspberries, flour, sugar and lime juice.
3.

For the topping, place all ingredients in a food processor. Pulse until just combined.
4.

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.