Raspberry Nectarine and Mango Crumble
Dive into a burst of vibrant summer flavors with this Raspberry Nectarine and Mango Crumble, a luscious dessert that perfectly balances juicy, tangy fruit with a delightfully crisp and buttery oat topping. Featuring the tropical sweetness of ripe mangoes, the tartness of fresh raspberries, and the soft, fragrant nectar of ripe nectarines, this crumble is a symphony of color and taste. The fruit filling, lightly sweetened with sugar and brightened with a touch of lemon juice, becomes irresistibly tender and bubbly when baked. Topped with a golden crumble made from wholesome rolled oats, brown sugar, and a hint of cinnamon, this easy-to-make dessert requires just 20 minutes of prep and bakes to perfection in 35 minutes. Serve this fruity masterpiece warm, paired with creamy vanilla ice cream or fluffy whipped cream, for a crowd-pleasing treat that screams summer indulgence. Perfect for backyard barbecues, family dinners, or any occasion that calls for a refreshing twist on a classic fruit crumble!
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Recipe Information
Ingredients
- 200 grams Raspberries
- 3 medium Nectarines
- 2 ripe Mangoes
- 50 grams Granulated sugar
- 1 tablespoon Lemon juice
- 2 teaspoons Cornstarch
- 120 grams All-purpose flour
- 80 grams Rolled oats
- 50 grams Light brown sugar
- 90 grams Unsalted butter
- 0.5 teaspoons Ground cinnamon
- 0.25 teaspoons Salt
Instructions
Preheat your oven to 180°C (350°F). Lightly grease a medium-sized baking dish and set aside.
Wash the raspberries and pat them dry. Slice the nectarines into thin wedges, discarding the pits. Peel and dice the mangoes into bite-sized chunks.
In a large mixing bowl, combine the raspberries, nectarine wedges, and mango pieces. Sprinkle with granulated sugar, lemon juice, and cornstarch. Toss gently to coat the fruit evenly, then transfer the mixture to the prepared baking dish.
In another bowl, prepare the crumble topping by mixing the all-purpose flour, rolled oats, light brown sugar, ground cinnamon, and salt.
Cut the unsalted butter into small cubes and add them to the dry ingredients. Use your fingers or a pastry cutter to blend the butter into the mixture until it resembles coarse crumbs.
Spread the crumble topping evenly over the fruit mixture, ensuring it completely covers the fruit layer.
Bake in the preheated oven for 30–35 minutes, or until the topping is golden brown and the fruit filling is bubbling around the edges.
Remove the crumble from the oven and let it cool for 10–15 minutes before serving. Enjoy warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition Facts
Calories |
2200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.2 g | 112% | |
| Saturated Fat | 46.5 g | 233% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 199 mg | 66% | |
| Sodium | 624 mg | 27% | |
| Total Carbohydrate | 345.6 g | 126% | |
| Dietary Fiber | 35.4 g | 126% | |
| Total Sugars | 166.4 g | ||
| Protein | 35.0 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 218 mg | 17% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 2016 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
