Raspberry, Nectarine and Mango Crumble |
|
 |
Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 8 |
|
This recipe I first tasted in Guatemala on a mission trip. I loved it so I found the recipe and here it is. It is very tender and tastes the best when served warm with vanilla ice cream Ingredients:
1 cup all-purpose flour |
1/2 tablespoon all-purpose flour |
1/2 cup dark brown sugar, packed |
1/2 teaspoon ground cinnamon |
1 pinch salt |
1/2 cup rolled oats |
10 tablespoons unsalted butter, cut into small pieces |
4 nectarines |
2 ripe mangoes |
1 pint raspberries |
1/2 cup granulated sugar |
2 tablespoons fresh lime juice |
Directions:
1. Preheat oven to 375°F.
2. With an electric mixer, combine 1 cup flour, brown sugar, cinnamon, salt, and oats. Mix on low for 30 seconds, add butter, and mix until clumps form(4-5 minutes)
3. Transfer to a bowl, cover, and refrigerate until ready to use.
4. Peel and pit nectarines, and cut into 1-inch chunks; place in a large bowl.
5. Halve mangoes lengthwise, angling the knife slightly to cut around the pit. Remove and discard pit and peel.
6. 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.
7. Transfer fruit to a shallow 12-inch round gratin dish. Distribute topping (oat mixture) evenly over fruit.
8. Bake until topping is golden brown and juices bubble (about 50 minutes) Remove from oven and let cool slightly.
9. Serve warm with ice cream.
|
|