1

Preheat the oven to 170°C.

2

Toss nectarine and mango slices with raspberries, flour, sugar and lime juice.

3

For the topping, place all ingredients in a food processor. Pulse until just combined.

4

Place the nectarine and mango mixture in a 2-litre baking dish. Cover the fruit with the topping and bake for 45 minutes or until golden. Serve with cream.