Peach nectarine mango crumble is our go-to dessert this season. This simple, lighter treat highlights ripe fruit, a touch of sweetness and a crunchy, buttery crumble topping. It’s so approachable that even kids who usually avoid fruit tend to love it.
We keep a short list of favorite healthier desserts, and this crumble sits comfortably alongside our sugar-free chocolate matcha popsicles, honey pumpkin madeleines and zucchini cake. It’s quick to assemble and feels more like a fruity snack than an overly indulgent dessert—perfect for any time of day.
Start by choosing ripe fruit—peaches, nectarines and mango work beautifully together—and cut them into small, even pieces. This recipe is ideal for using fruit that’s slightly past its prime; baking concentrates the flavors and prevents waste. Spread the chopped fruit evenly in a medium baking dish.
The crumble topping can be made with a variety of biscuits or cookies. In our version we used speculoos (speculos) cookies for a warm, spiced note, but you can substitute your favorite cookie or graham crackers. Combine the cookie crumbs with flour and brown sugar, then rub in salted butter with your fingertips until the mixture forms coarse crumbs.
Once your fruit is in the dish and the crumble is ready, scatter the topping evenly over the fruit. Bake the dish until the fruit is bubbling and the crumble is golden and crisp. The result is a fragrant, comforting dessert with juicy fruit and a satisfyingly crunchy top.
We developed this recipe while visiting Hugo’s mother in Picardy one summer, preparing it outdoors in her garden and sharing the steps on Instagram Stories. If you follow along on Instagram you’ll sometimes catch our live cooking sessions.
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Peach nectarine mango crumble
- Author: Alix and Hugo
- Total Time: 45 mins
- Yield: For 6
Description
Light, fruity and easy to make, this peach, nectarine and mango crumble is a crowd-pleaser. The spiced cookie crumble adds texture and flavor without excessive sweetness.
Ingredients
- 1/2 mango
- 2 peaches
- 4 nectarines
- 50 g (1/4 cup) brown sugar (or beet sugar)
- 100 g (1 cup) flour
- 100 g (1 cup) salted butter
- 8 speculoos cookies (about 100 g)
Instructions
- Cut the fruit into small, even squares.
- Place the fruit in a medium baking dish, spreading it evenly.
- Crush the speculoos cookies into fine crumbs.
- Preheat the oven to 175°C / 350°F.
- Combine the brown sugar, flour and cookie crumbs in a bowl.
- Work the butter into the dry mixture with your hands until coarse crumbs form.
- Scatter the crumble evenly over the fruit.
- Bake for about 30 minutes, until the topping is golden and the fruit is bubbling.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Healthier dessert
- Cuisine: French