Mango, Nectarine and Raspberry Crumble

• nectarines, sliced↗4
• mangoes, sliced2
• raspberries↗400 g
• plain flour↗1 1⁄2 tablespoons
• caster sugar↗110 g
• lime juice↗2 tablespoons
• heavy cream, to serve↗
• Topping
• plain flour↗150 g
• baking powder↗1 teaspoon
• demerara sugar↗75 g
• macadamia nuts↗100 g
• butter, chilled and diced↗75 g

Step-by-step instructions

1. 1

   Preheat oven to 170C (350F).

2. 2

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

3. 3

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

4. 4

   Place the nectarine and mango mixture in a 2 litre baking dish.

5. 5

   Cover the fruit with the topping and bake for 45 minutes or until golden.

6. 6

   Serve with cream.