Recipe courtesy of Ching-He Huang
Show: Easy Chinese
Apple, Lychee and Raspberry Crumble
Total:
45 min
Prep:
15 min
Cook:
30 min
Yield:
4 servings
Level:
Easy
Total:
45 min
Prep:
15 min
Cook:
30 min
Yield:
4 servings
Level:
Easy
Total:
45 min
Prep:
15 min
Cook:
30 min
Yield:
4 servings
Level:
Easy

Ingredients

Crumble:
  • 2 tablespoons unsalted butter, plus 6 tablespoons cubed and chilled
  • 3 large Gala apples, peeled, cored and diced into 1/4-inch pieces
  • 1 heaping teaspoon ground cinnamon
  • 3/4 cup sugar
  • Pinch sea salt
  • 8 lychees, canned in syrup, syrup reserved
  • 1 pint raspberries
  • 1 cup flour
  • 1/2 cup sugar
Strawberry Sauce:
  • 1 pint strawberries, hulled and sliced
  • 3 tablespoons sugar
  • Good-quality vanilla ice cream, for serving
  • Mint sprigs, for garnish

Directions

For the crumble: Preheat the oven to 350 degrees F. 

Heat a wok over high heat and melt 2 tablespoons butter. Add the apples and stir-fry 1 minute. Add the cinnamon and sugar and stir-fry until the apples caramelize, about 2 minutes. Add the lychees and raspberries, stirring carefully. Remove from the heat and divide among four 6-ounce ramekins. 

In a medium bowl, rub together the 6 tablespoons chilled butter, flour and sugar until crumbly. Sprinkle generously over the fruit to cover. Place the ramekins on a baking sheet and bake until the topping is bubbling and golden brown, 20 to 25 minutes. 

For the sauce: While the crumble bakes, add the strawberries, 1/4 cup reserved lychee syrup and the sugar to a small wok or saute pan and bring to a simmer. Simmer until the mixture becomes thickened and reduces slightly, about 5 minutes. 

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

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