Summer Apple, Mango & Peach Crumble
with Lemon Whipped Cream | Serves 4
The humble apple crumble gets a summery twist by adding mango and peaches and a hit of citrus to the mix. We think this might be the best dessert to ring in the warmer months.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 tin
Mango Slices In Juice
1 tin
Tinned Peaches
1
apple
1
lemon
1 packet
classic oat mix
(Contains: Gluten, Sulphites, Wheat; May be present: Milk, Sesame, Soy, Peanuts, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
1 packet
thickened cream
(Contains: Milk;)
Not included in your delivery
120 g
butter
(Contains: Milk;)
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Reserve 2 tbs of tinned mango juice. Drain tinned peaches and tinned mango and roughly chop. • Finely chop apple. Zest lemon, then cut into wedges. • Place the butter into a small bowl and microwave in 10 second bursts or until melted. • In a medium bowl, combine classic oat mix and melted butter.
• To a baking dish, add the fruit, a good squeeze of lemon juice and reserved mango juice. • Sprinkle the crumble mixture over the fruit and spread evenly. Bake until the topping is golden and the fruit is bubbling, 20-25 minutes.
• While the crumble is baking, place the thickened cream and lemon zest into a large bowl or jug and whisk with electric beaters until soft peaks form and almost doubled in size, 3-4 minutes.
TIP: If you don't have an electric mixer, use a metal hand whisk! TIP: For the perfect soft peaks, whip until the cream just clings to the whisk or beater when lifted!
• Serve the summer fruit crumble with the lemon whipped cream. Enjoy!
