Recipe: Mango and Peach Crumble
3 large mangoes, roughly chopped
6 ripe peaches, chopped
2 tbsp caster sugar
1 cinnamon stick
FOR THE CRUMBLE
1½ cups cake flour
½ cup brown sugar
50g pecan nuts, chopped
1 tsp ground ginger
150g butter, cold and cubed
Mascarpone, to serve
Icing sugar, for dusting
1 Preheat the oven to 180C.
2 Combine the mangoes, peaches, caster sugar and cinnamon in a medium-sized buttered oven dish.
3 Mix all the crumble ingredients together, rubbing the mixture with your fingertips until it resembles coarse breadcrumbs.
4 Sprinkle the crumble evenly over the fruit and bake until golden brown, about 30 minutes.
5 Serve with the mascarpone, dusted with icing sugar.