Mixed Fruit Buckle
Nectarines-250gms, peeled and thickly sliced
Apricots-250 gms, pitted and thickly sliced
Mangoes-250 gms, peeled and thickly sliced
Fresh Lemon juice-1 tbsp
Lemon zest, grated -1/4 tsp
Butter- 1 tbsp, cut up
Whipped Cream Biscuit Topping (recipe follows)
- Preheat oven to 400F(200C).In a large bowl, combine nectarines, apricots, mangoes, lemon juice and lemon zest. Gently stir in sugar. Turn filling into a pie dish and dot with butter.
- Prepare Whipped Cream Biscuit Topping and spoon on top of filling. Bake 30-35 minutes, or until topping is golden and fruit is bubbly. Serve warm in shallow bowls.
Whipped cream Biscuit Topping
Self-rising flour- ¾ cup
Heavy cream-¾ cup
- In a medium bowl, combine self-rising flour and sugar. In a large bowl, beat cream with an electric mixer to stiff peaks.
- Gently fold whipped cream into flour mixture with a rubber spatula just until blended and soft dough forms. Drop by generous tablespoonfuls onto fruit filling.
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