Food & Cooking Recipes Dessert & Treats Recipes Raspberry, Nectarine, and Mango Crumble Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 12 This homey dessert is irresistible served warm. Ingredients 1 cup plus 1 ½ tablespoons all-purpose flour ½ cup dark-brown sugar, packed ½ teaspoon ground cinnamon Pinch of salt ½ cup rolled oats 10 tablespoons cold unsalted butter, cut into small pieces 4 nectarines (about 1 ¾ pounds) 2 ripe mangoes, (about 1 ½ pounds) 1 pint raspberries ½ cup granulated sugar 2 tablespoons fresh lime juice 2 pints vanilla ice cream Directions 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. Rate it Print