APPLE, LYCHEE AND RASPBERRY CRUMBLE

Apple, Lychee and Raspberry Crumble image

Provided by Food Network

Categories dessert

Time 45m

Yield 4 servings

Number Of Ingredients 13

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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
1 pint strawberries, hulled and sliced
3 tablespoons sugar
Good-quality vanilla ice cream, for serving
Mint sprigs, for garnish

Steps:

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.