Lychee and Rosewater Crumble

Experience tropical bliss with this Lychee and Rosewater Crumble, a delightful dessert that combines tropical flavors and elegance.

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Prep Time 15

Cook Time 35

Cooling Time 10

Total Time 1

Servings: 6 servings

Course: Dessert

Cuisine: Tropical

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Lychee Layer

6 pieces Fresh Lychee Canned lychee or fresh fruit in syrup can be substituted if fresh is unavailable.

For the Crumble Topping

1 teaspoon Rosewater Use sparingly to avoid overpowering flavors.
1 cup Flour Gluten-free flour can replace all-purpose flour for a gluten-free option.
1/2 cup Sugar Adjust to taste based on sweetness of lychee.
1/2 cup Butter For vegan option, use coconut oil or a plant-based butter substitute.
1/2 cup Oats or Nuts Feel free to mix both for extra texture.

Equipment

Oven
Mixing bowl
Baking Dish
fork

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C).
Peel the lychee and remove the seeds, then place in a baking dish.
In a mixing bowl, combine flour, sugar, and oats or nuts. Blend in melted butter until the mixture resembles coarse crumbs.
Spread the crumble mixture over the lychee layer, pressing it down gently.
Bake in the preheated oven for approximately 30-35 minutes until golden brown and crisp.
Let it cool slightly before serving. Optionally serve with whipped cream or vanilla ice cream.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 180mgPotassium: 200mgFiber: 2gSugar: 10gVitamin A: 200IUVitamin C: 10mgCalcium: 20mgIron: 1mg

Notes

Enjoy warm for the best experience, ideally topped with a scoop of vanilla ice cream.

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