Apple, Lychee, and Raspberry Crumble

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

  • Preparation Time10 mins
  • Cooking Time30 mins
  • Serves4
  • DifficultyEasy
2 tbsp unsalted butter, plus 6 tbsp cubed and chilled
3 large Gala apples, peeled, cored and diced into 1/2cm pieces
1 heaped tsp ground cinnamon
150g sugar
Pinch of sea salt
8 lychees, canned in syrup, syrup reserved
350g raspberries
120g plain flour
100g sugar

For the Strawberry Sauce

300g strawberries, hulled and sliced
3 tbsp sugar
60ml reserved lychee syrup
Good-quality vanilla ice cream, for serving
Mint sprigs, for garnish

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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