apple, lychee and raspberry crumble
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A recipe I found on the Cooking Channel by Ching-He Huang. Posting for the Culinary Quest Event.
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yield
4 serving(s)
prep time
15 Min
cook time
30 Min
method
Bake
Ingredients For apple, lychee and raspberry crumble
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2 Tbspunsalted butter
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6 Tbspunsalted butter, cubed and chilled
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3 lggala apples, peeled, cored and diced into 1/4-inch pieces
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1 1/8 tspground cinnamon
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3/4 csugar
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1 pinchsea salt
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8lychees, canned in syrup, syrup reserved
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1 ptraspberries
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1 cflour
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1/2 csugar
- STRAWBERRY SAUCE
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1 ptstrawberries, hulled and sliced
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3 Tbspsugar
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good-quality vanilla ice cream, for serving
How To Make apple, lychee and raspberry crumble
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1For the crumble: Preheat the oven to 350 degrees F.
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2Heat 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.
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3In 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.
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4For 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.
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5When the crumble is cooked, top with scoops of vanilla ice cream, the strawberry sauce and garnish with a sprig of mint.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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