Mango and Nectarine Crumble

Mango and Nectarine Crumble
What do you do when you find a neglected wrinkly old nectarine in the fruit bowl and a forgotten over-ripe mango lurking in the bottom of the fridge drawer? You could certainly do a lot worse than use them to make this mango and nectarine crumble as I did recently when confronted with just that. Throwing them away that would be worse though I’m guessing to many it may seem the most obvious action; but given the choice between wasting your hard earned pennies and contributing to the growing mountain of UK food waste or an extra unexpected and unplanned for dessert I know which I’d prefer.

Of course this doesn’t have to be made with sad looking geriatric fruit, you could plan ahead and buy fresh ripe nectarines and mangos, just as you could with any other leftovers or rescue recipe; but I’m sure no matter how thoroughly you plan your weekly shop or how organised you are at getting fresh produce used up, there will always be those times when a lonely nectarine slips through the net uneaten and those times call for crumble. It won’t always be a nectarine or a mango, it may be an apple or pear gone soft, strawberries that have started to squish or any other fruit not yet rotten or mouldy but no longer really edible as it is and destined for the bin. A crumble will save those fruits, bake them down into a soft, sweet, spiced, syrupy compote underneath a simple crunchy canopy straight from the store cupboard. Not every fruit may suit a crumble, but as far as I’m concerned most are worth a try and the briefest of Googles shows up thousands of tips, combinations ideas and recipes that are a far better alternative to sad wasted fruit.

Mango and Nectarine Crumble (roughly from memory)

Serves 2

For the filling:

  • 1 ripe mango cut into cubes (helpful video on how to cube a mango here
  • 1 nectarine stone removed, cut into chunks the same size as the mango cubes
  • 1tbsp brown sugar
  • 1/2 – 1tbsp plain flour
  • 1/2 tsp cinnamon

For the crumble:

  • 50g plain flour
  • 25g butter
  • 25g brown sugar

Mix the chopped fruit with the flour, sugar and cinnamon and spoon into an oven proof dish (or if you want to save on washing up like me mix it all together in the disk you plan to bake the crumble in).

In a separate bowl mix the butter and flour together with your hands, rubbing between your finger tips until it resembles bread crumbs. Add the sugar and mix until evenly distributed.

Pour the crumble mix over the fruit and smooth over to cover. Bake at 180C/fan 160C/gas 4 for 30-40 minutes until golden on top.

Eat with pouring cream, ice-cream, or best of all fresh custard.


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