Apple, Lychee, and Raspberry Crumble

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Ingredients

  • 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

Use imperial measurements

Method

How to make Apple, Lychee, and Raspberry Crumble

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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