Apple, Lychee and Raspberry Crumble

	TOTAL TIME: 45 min Prep: 15 min Inactive Prep: ... Cook: 30 min YIELD: 4 servings LEVEL: Easy
INGREDIENS
CRUMBLE:
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
STRAWBERRY SAUCE:
1 pint strawberries, hulled and sliced Good-quality vanilla ice cream, for serving	3 tablespoons sugar Mint sprigs, for garnish
Fresh strawberries for garnish
Directions
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.