Food Network UK

Apple, Lychee, and Raspberry Crumble

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

  • 2 tbsp unsalted Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter , plus 6 tbsp cubed and chilled
  • 3 large Gala apples, peeled, cored and Technique: Dicing Cutting a larger piece of food into even cube-shaped pieces. I know this Teach me, please 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 Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please 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 Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more 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 Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more 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.