Raspberry and Lychee Crumble


  • 150g butter, at room temperature
  • 70g caster sugar
  • 1 teaspoon vanilla essence
  • 1 egg
  • 140g plain flour
  • 1/2 teaspoon baking powder
  • 60ml milk


  • 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


  1. Preheat oven to 180C. Grease and line a 16 x 26cm (base measurement) slice pan, allowing sides to overhang.
  2. Beat butter, sugar and vanilla in a bowl until pale and creamy. Beat in egg. Fold in combined flour / baking powder and milk.
  3. Spread evenly over base of pan. Bake for 15- 20 minutes or until a skewer inserted into centre comes out clean.
  4. 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.
  5. 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.
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