Best Mango Nectarine And Raspberry Crumble Recipes

Raspberry, Nectarine, and Mango Crumble image

Provided by Martha Stewart

Number Of Ingredients 12

1 cup plus 1 1/2 tablespoons all-purpose flour
1/2 cup dark-brown sugar, packed
1/2 teaspoon ground cinnamon
Pinch of salt
1/2 cup rolled oats
10 tablespoons cold unsalted butter, cut into small pieces
4 nectarines (about 1 3/4 pounds)
2 ripe mangoes, (about 1 1/2 pounds)
1 pint raspberries
1/2 cup granulated sugar
2 tablespoons fresh lime juice
2 pints vanilla ice cream

Steps:

Preheat oven to 375 degrees. In the bowl of an electric mixer fitted with the paddle attachment, combine 1 cup flour, brown sugar, cinnamon, salt, and oats. Mix on low for 30 seconds, add butter, and mix until clumps form, 4 to 5 minutes. Transfer to a bowl, cover, and refrigerate until ready to use.
Peel and pit nectarines, and cut into 1-inch chunks; place in a large bowl. Halve mangoes lengthwise, angling the knife slightly to cut around the pit. Remove and discard pit and peel. Cut flesh into 1-inch chunks, and add to nectarines; add raspberries. Add remaining 1 1/2 tablespoons flour, granulated sugar, and lime juice; toss gently to combine.
Transfer fruit to a shallow 12-inch round gratin dish. Distribute topping evenly over fruit. Bake until topping is golden brown and juices bubble, about 50 minutes. Remove from oven, and let cool slightly. Serve warm with ice cream.

Mango, Nectarine and Raspberry Crumble image

Provided by Jewelies

Categories Dessert

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

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.