About this recipe:A delicious dessert that makes the best out of in-season summer fruit. A tart fruit base, made with nectarines, plums and raspberries is topped with a sweet and buttery crumble. Enjoy as is, with ice cream, whipped cream or custard
3 nectarines, pitted and cut into bite-size pieces
3 tart plums, pitted and cut into bite-size pieces
125g fresh raspberries
125g plain flour
150g caster sugar
4 tablespoons dark brown soft sugar
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
150g cold unsalted butter
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Method Prep:15min › Cook:25min › Ready in:40min
Preheat oven to 180 C / Gas 4.
Spread the nectarine and plum pieces into the bottom of a 20x30cm baking dish. Sprinkle the raspberries over the fruit. Whisk together the flour, caster sugar, dark brown soft sugar, ginger and cinnamon in a bowl; cut the butter into the flour mixture with a pastry cutter until it resembles coarse crumbs. Spread the crumb mixture evenly over the fruit and raspberries.
Bake in the preheated oven for 15 minutes and turn the dish around in the oven for even cooking. Bake another 10 to 15 minutes; if crumb topping is pale, place dish under grill for 1 to 3 minutes to brown.