Mango, Nectarine And Raspberry Crumble - cooking recipe

Ingredients

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

Preparation

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.