Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Longan and rambutan crumble with baklava and cinnamon ice cream

Thai 15 Mins Prep · 20 Mins Cook

Preheat the oven to 180°C, gas mark 4. Line a baking tray with baking paper.
Cube the butter and place in a large bowl along with the flour. Rub the flour and butter together until the mixture resembles breadcrumbs. Roughly chop the nuts. Stir in the rolled oats, nuts, sugar, salt, cinnamon and cardamom until well combined. Spread the crumble mixture evenly onto the prepared baking tray. Bake for approx. 10-15 minutes, or until the crumble is golden brown. Remove from the oven and set aside to cool slightly.
Peel the rambutans and longan, removing any seeds or pips. Zest and juice the ClemenGold. Split the vanilla bean and scrape out the seeds.
In a small pot placed over a medium heat, combine the rambutans, longan, ClemenGold zest and juice, vanilla seeds, caster sugar and water. Cook for approx. 10 minutes, or until the rambutans are soft and the mixture has thickened slightly.
Divide the crumble and warm fruit mixture between 4 serving glasses or bowls and top with a scoop of ice cream.