Raspberry and Lychee Crumble
Ingredients:
- 150g butter, at room temperature
- 70g caster sugar
- 1 teaspoon vanilla essence
- 1 egg
- 140g plain flour
- 1/2 teaspoon baking powder
- 60ml milk
Topping
- 60g butter
- 1/2 cup plain flour
- 1/4 cup brown sugar
- 1/2 cup rolled oats
- 3/4 cup vanilla custard
- 125g frozen raspberries
- 80g tinned lychees, drained
Method:
- Preheat oven to 180C. Grease and line a 16 x 26cm (base measurement) slice pan, allowing sides to overhang.
- Beat butter, sugar and vanilla in a bowl until pale and creamy. Beat in egg. Fold in combined flour / baking powder and milk.
- Spread evenly over base of pan. Bake for 15- 20 minutes or until a skewer inserted into centre comes out clean.
- Rub 60g butter into 1/2 cup plain flour until it resembles coarse breadcrumbs. Stir in 1/4 cup brown sugar and 1/2 cup rolled oats.
- Spread the slice base with 3/4 cup thick vanilla custard. Sprinkle with frozen raspberries and the lychees, then sprinkle with the oat mixture. Bake at 180°C for 25-30 minutes or until golden. Cool in pan. Cut into pieces.