Mango Nectarine And Raspberry Crumble Recipes

Steps:

• Preheat oven to 375 degrees. In the bowl of an electric mixer fitted with the paddle attachment, combine 1 cup flour, brown sugar, cinnamon, salt, and oats. Mix on low for 30 seconds, add butter, and mix until clumps form, 4 to 5 minutes. Transfer to a bowl, cover, and refrigerate until ready to use.
• Peel and pit nectarines, and cut into 1-inch chunks; place in a large bowl. Halve mangoes lengthwise, angling the knife slightly to cut around the pit. Remove and discard pit and peel. 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.
• Transfer fruit to a shallow 12-inch round gratin dish. Distribute topping evenly over fruit. Bake until topping is golden brown and juices bubble, about 50 minutes. Remove from oven, and let cool slightly. Serve warm with ice cream.

Steps:

• Heat oven to 350 degrees. Slice the mangoes into 3/4-inch pieces; transfer to a medium bowl. Stir in the lemon juice, 3 tablespoons sugar, and 1 tablespoon flour, and set aside.
• In a medium bowl, whisk together hazelnuts, salt, remaining 3/4 cup flour, and 1/3 cup sugar until combined. Cut in butter with a pastry cutter or two knives, until the mixture is crumbly. Continue working in the butter until completely incorporated and there are no dry crumbs. Squeeze mixture together to create pea-size to half-inch clumps.
• Add the raspberries to the mangoes, and divide the mixture among four small baking dishes. Place 1/4 of the nut-and-flour mixture on top of each baking dish, allowing some of the fruit to show through. Bake until top is golden brown and the fruit juices are thick and bubbling, 35 to 40 minutes. Remove from oven; place on a wire rack until slightly warm.

Steps:

• Preheat oven to 375°F.
• 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)
• Transfer to a bowl, cover, and refrigerate until ready to use.
• Peel and pit nectarines, and cut into 1-inch chunks; place in a large bowl.
• Halve mangoes lengthwise, angling the knife slightly to cut around the pit. Remove and discard pit and peel.
• 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.
• Transfer fruit to a shallow 12-inch round gratin dish. Distribute topping (oat mixture) evenly over fruit.
• Bake until topping is golden brown and juices bubble (about 50 minutes) Remove from oven and let cool slightly.
• Serve warm with ice cream.

Steps:

• Beat cream cheese until fluffy. Fold in whipped cream / cool whip.
• Sprinkle reserved raspberry juice over cake squares (you want them moistened, but not soggy).
• In a trifle bowl or glass bowl, place a layer of the moistened cake on the bottom, followed by 1/3 of the cream cheese mixture. Then a layer of 1/2 of the raspberries, pushing the raspberries against the sides of the bowl.
• Top with grated choclate.
• Then another layer of cake, followed by 1/3 of the cream cheese mixture and then the remaining raspberries, again pushing the berries against the side of the bowl.
• Placing the remaining 1/3 cream mixture on the top followed by grated chocolate.
• Chill for several hours.
• Enjoy.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Bring a large pot of water to a boil. Submerge nectarines for about 30 seconds. Remove with a slotted spoon and let cool until safe to handle. Peel, halve, remove pit, and slice. Combine sliced nectarines, raspberries, and white sugar in a bowl. Transfer to a baking dish.
• Combine brown sugar, butter, flour, oats, cinnamon, nutmeg, and salt in a bowl. Rub between your fingers to create streusel. Sprinkle streusel evenly over fruit.
• Bake in the preheated oven until crumble is lightly browned, 45 to 60 minutes.