Recipe courtesy of Ching-He Huang

Apple, Lychee and Raspberry Crumble

  • Level: Easy
  • Total: 45 min
  • Prep: 15 min
  • Cook: 30 min
  • Yield: 4 servings
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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

  1. For the crumble: Preheat the oven to 350 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. 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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