Apple, Lychee, and Raspberry Crumble

4.10
(17)
apple, lychee, and cranberry crumble

Ching-He Huang uses lychee to give an Asian twist on this British classic.

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Ingredients

Method

Preheat oven to 180°C.

Heat a wok over high heat and melt two tablespoons of butter. Add the apples and stir-fry for one minute. Add the cinnamon and sugar and stir-fry the apples until caramelized, about two minutes. Add the lychees and raspberries, stirring carefully. Remove from heat and divide between four 180ml ramekins.

In a medium bowl, rub together the butter, flour and half the sugar until crumbly.

Sprinkle generously over the fruit to cover. Place ramekins on a baking sheet and bake for 20-25 minutes until bubbling and topping is golden brown.

While crumble cooks, add the sauce ingredients to a small wok or saute pan and bring to a simmer. Simmer until the mixture becomes thickened and reduces slightly, about five minutes.

When crumble is cooked, top with scoops of vanilla ice cream, the strawberry sauce and garnish with a sprig of mint.

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Overall Rating:
4.10
(17)