Raspberry Nectarine And Mango Crumble Recipes

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NECTARINE-RASPBERRY CRUMBLE



Nectarine-Raspberry Crumble image

This crumble tastes best warm with vanilla ice cream - my family gobbles it up in minutes every single time.

Provided by gartenfee

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 1h10m

Yield 6

Number Of Ingredients 10

3 ½ pounds nectarines
1 (6 ounce) container fresh raspberries
2 tablespoons white sugar
¾ cup brown sugar
7 tablespoons unsalted butter, room temperature and cut into chunks
¾ cup all-purpose flour
½ cup rolled oats
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon salt

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Bring a large pot of water to a boil. Submerge nectarines for about 30 seconds. Remove with a slotted spoon and let cool until safe to handle. Peel, halve, remove pit, and slice. Combine sliced nectarines, raspberries, and white sugar in a bowl. Transfer to a baking dish.
  • Combine brown sugar, butter, flour, oats, cinnamon, nutmeg, and salt in a bowl. Rub between your fingers to create streusel. Sprinkle streusel evenly over fruit.
  • Bake in the preheated oven until crumble is lightly browned, 45 to 60 minutes.

Nutrition Facts : Calories 454.9 calories, Carbohydrate 79.4 g, Cholesterol 35.6 mg, Fat 15.1 g, Fiber 7.8 g, Protein 5.8 g, SaturatedFat 8.7 g, Sodium 107.2 mg, Sugar 53.4 g

MANGO, NECTARINE AND RASPBERRY CRUMBLE



Mango, Nectarine and Raspberry Crumble image

Make and share this Mango, Nectarine and Raspberry Crumble recipe from Food.com.

Provided by Jewelies

Categories     Dessert

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

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

Steps:

  • 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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