© 2019 Ching He Huang. All rights reserved.

Apple, Lychee And Blackberry Crumble

Serves : 4 - 6 Preparation 10 mins Cooking 35 mins Total 45
Nutrition facts: 395.00 calories 2.30g protein 65.00g carbs 51.60g sugars 15.70g fat 9.70g 2.10g fibre 5.00mg sodium
Ingredients: 30g / 0.07 lb Unsalted butter 3 large, peeled and cored, dice Dessert apple 150g / 0.33 lb Caster sugar ½ tablespoon, ground Cinnamon 80g / 0.17 lb fresh or tinned, draine Lychee 80g / 0.17 lb Unsalted butter 100g / 0.22 lb Plain flour 80g / 0.17 lb Caster sugar To serve: Icing sugar a sprig Mint leaves Ready-made custard Almost everyone I know has had bad experiences with school dinners but I was fortunate at my school the dinner ladies did a great job. When I first came to the UK my encounters with english food were at school - dishes such as fish and chips, shepherd's pie, cottage pie, yorkshire puddings and apple crumble and custard - and I loved it. This is my take on English crumble, the chinese influence here being lychees. I think the trio of apple, lychee and blackberry makes for a delicious combination. Great served with custard or a scoop of homemade lychee and vanilla ice cream.

Apple, Lychee And Blackberry Crumble

  1. Serves : 4 - 6
  2. Preparation time 10 Minutes
  3. Cooking time 35 Minutes
per serving

Cals


395.00

Protein (g)


2.30

Carbs (g)


65.00

Sugars (g)


51.60

Fat (g)


15.70

Sat Fat (g)


9.70

Fibre (g)


2.10

Sodium (mg)


5.00

Source from

China Modern

About the recipe

dessert

Almost everyone I know has had bad experiences with school dinners but I was fortunate at my school the dinner ladies did a great job. When I first came to the UK my encounters with english food were at school - dishes such as fish and chips, shepherd's pie, cottage pie, yorkshire puddings and apple crumble and custard - and I loved it. This is my take on English crumble, the chinese influence here being lychees. I think the trio of apple, lychee and blackberry makes for a delicious combination. Great served with custard or a scoop of homemade lychee and vanilla ice cream.

Ingredients
  • Unsalted butter - 30g / 0.07 lb
  • Dessert apple - 3 large, peeled and cored, dice
  • Caster sugar - 150g / 0.33 lb
  • Cinnamon - ½ tablespoon, ground
  • Lychee - 80g / 0.17 lb fresh or tinned, draine
  • Unsalted butter - 80g / 0.17 lb
  • Plain flour - 100g / 0.22 lb
  • Caster sugar - 80g / 0.17 lb
To serve
  • Icing sugar -
  • Mint leaves - a sprig
  • Ready-made custard -

Steps

  • Preheat the oven to 180°C/350°F/Gas Mark 4.
  • Heat a wok or pan over high heat and melt the butter and saute the apples. Add the caster sugar and the cinnamon and fry until the apples are crisp. Add the lychees and blackberries, stirring carefully. Remove from the heat and spoon the fruits into a gratin dish or small baking tray.
  • Rub together the butter, flour and castersugar until crumbly. Sprinkle generously over the fruits to cover them. Bake for 20-25 minutes until golden brown.
  • Sprinkle with icing sugar, decorate with a sprig of mint and serve with lychee and vanilla ice cream or custard.
Ingredients
  • Unsalted butter - 30g / 0.07 lb
  • Dessert apple - 3 large, peeled and cored, dice
  • Caster sugar - 150g / 0.33 lb
  • Cinnamon - ½ tablespoon, ground
  • Lychee - 80g / 0.17 lb fresh or tinned, draine
  • Unsalted butter - 80g / 0.17 lb
  • Plain flour - 100g / 0.22 lb
  • Caster sugar - 80g / 0.17 lb
To serve
  • Icing sugar -
  • Mint leaves - a sprig
  • Ready-made custard -