Nectarine, mango & raspberry crumble

• 4 nectarines, flesh sliced
• 2 mangoes, flesh sliced
• 400g raspberries
• 1 1/2 tablespoons plain flour
• 1/2 cup (110g) caster sugar
• 2 tablespoons lime juice
• Thick cream, to serve

Topping

• 1 cup (150g) plain flour
• 1 teaspoon baking powder
• 75g demerara sugar
• 100g macadamia nuts
• 75g chilled butter, diced

Energy 2288kJ	Fat saturated 8.00g
Fat Total 24.00g	Carbohydrate sugars 51.00g
Carbohydrate Total 72.00g	Dietary Fibre g
Protein 7.00g	Cholesterol mg
Sodium 444.69mg

All nutrition values are per serve.

1. Step 1

   Preheat the oven to 170°C.

2. Step 2

   Toss nectarine and mango slices with raspberries, flour, sugar and lime juice.

3. Step 3

   For the topping, place all ingredients in a food processor. Pulse until just combined.

4. Step 4

   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.