Raspberry, Nectarine and Mango Crumble

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 oat
• 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. 1

   Preheat oven to 375°F.

2. 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. 3

   Transfer to a bowl, cover, and refrigerate until ready to use.

4. 4

   Peel and pit nectarines, and cut into 1-inch chunks; place in a large bowl.

5. 5

   Halve mangoes lengthwise, angling the knife slightly to cut around the pit. Remove and discard pit and peel.

6. 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. 7

   Transfer fruit to a shallow 12-inch round gratin dish. Distribute topping (oat mixture) evenly over fruit.

8. 8

   Bake until topping is golden brown and juices bubble (about 50 minutes) Remove from oven and let cool slightly.

9. 9

   Serve warm with ice cream.