Apple, Lychee and Raspberry Crumble

Apple, Lychee And Raspberry Crumble Recipe

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Lynn Dine


A recipe I found on the Cooking Channel by Ching-He Huang. Posting for the Culinary Quest Event.


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15 Min
30 Min


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  • 2 Tbsp
    unsalted butter
  • 6 Tbsp
    unsalted butter, cubed and chilled
  • 3 large
    gala apples, peeled, cored and diced into 1/4-inch pieces
  • 1 1/8 tsp
    ground cinnamon
  • 3/4 c
  • 1 pinch
    sea salt
  • 8
    lychees, canned in syrup, syrup reserved
  • 1 pt
  • 1 c
  • 1/2 c

  • 1 pt
    strawberries, hulled and sliced
  • 3 Tbsp
  • ·
    good-quality vanilla ice cream, for serving

How to Make Apple, Lychee and Raspberry Crumble


  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.

Printable Recipe Card

About Apple, Lychee and Raspberry Crumble

Course/Dish: Fruit Desserts
Main Ingredient: Fruit
Regional Style: Chinese

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