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- 2 large peaches, sliced
- 2 nectarines sliced
- 300g raspberries
- 1 tbsp flour
- 50g brown sugar
- Pinch ground cardamom
- 80g butter
- 100g flour
- 100g brown sugar
- 30g shredded coconut
Combine together all the base ingredients and allow to rest for about an hour. Spoon into jars and sprinkle over an even layer of crumble topping. Bake 180°C for 20-30mins. Serve hot or cold with vanilla or raspberry swirl icecream.
For the Topping
Combine all ingredients together to a crumble and sprinkle over the fruit base.