Gingerbread Summer Crumble


  • 3 yellow peaches, stone removed and roughly chopped
  • 3 white nectarines, stone removed and roughly chopped
  • 1/2 small pineapple, peeled and roughly chopped
  • 3 tbsp brown sugar
  • Juice of 1/2 lime
  • 2 Carman's Gingerbread Oat Slices
  • 1/2 cup Carman's Original Fruit Free Muesli
  • 2 tbsp olive oil
  • Mascarpone, to serve


  • Preparation time: 10 minutes
  • Cooking time: 30 minutes
  • Serves: 6
  1. Preheat oven to 180ºC (160ºC fan).
  2. In a large bowl combine fruit, sugar and lime juice.  Mix well and transfer to an oven-safe dish.
  3. Crumble the Gingerbread Oat Slice into a bowl, add oats and olive oil, mix well to coat.
  4. Sprinkle the mixture over the top of the fruit and bake for 30-35 mins until the topping is crispy and golden and the fruit is soft.
  5. Serve immediately with generous dollops of mascarpone.


Baking Tip


This can be served with additional fruits, such as berries. Peaches, nectarines and pineapple can be omitted for preferred summer fruits.


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