Can I make this ahead of time?
Yes, you can prepare the stewed apples and the crumble topping separately, then assemble and bake just before serving.
DESSERT
Anzac Biscuit Crumble with Stewed Apples
This comforting dessert combines the classic Australian Anzac biscuit into a crunchy crumble topping for tender, spiced stewed apples. It's a delightful twist on a traditional favorite, perfect for a cozy evening.
HOW TO MAKE IT
Let's cook.
01
Preheat your oven to 350°F/175°C. Lightly grease a 9-inch pie dish or similar oven-safe baking dish.
02
In a medium saucepan, combine the diced apples, granulated sugar, ground cinnamon, and water. Cook over medium heat for 8-10 minutes, stirring occasionally, until the apples are tender but still hold their shape. Pour the stewed apples into the prepared baking dish.
03
In a separate bowl, combine the crushed Anzac biscuits, rolled oats, and shredded coconut. Mix well.
04
In a small bowl, whisk together the melted butter and golden syrup. Pour this mixture over the biscuit and oat mixture, stirring until evenly coated and crumbly.
05
Evenly sprinkle the Anzac biscuit crumble topping over the stewed apples in the baking dish.
06
Bake for 20-25 minutes at 350°F/175°C, or until the topping is golden brown and the apple filling is bubbling.
07
Remove from the oven and let cool for 5-10 minutes before serving.
About This Recipe
This comforting dessert combines the classic Australian Anzac biscuit into a crunchy crumble topping for tender, spiced stewed apples. It's a delightful twist on a traditional favorite, perfect for a cozy evening.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, add a pinch of nutmeg or a squeeze of lemon juice to the stewed apples. Ensure your Anzac biscuits are crushed to a coarse crumb, not a fine powder, for the best texture.
Easy Substitutions
If golden syrup is unavailable, you can use honey or maple syrup, though the flavor will be slightly different. Other firm apples like Pink Lady or Honeycrisp can be used instead of Granny Smiths. For a gluten-free option, ensure your Anzac biscuits are gluten-free and use certified gluten-free oats.
Storage & Reheating
Store leftover crumble in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 300°F/150°C for 10-15 minutes until warmed through, or microwave individual portions.
Serving Suggestions
Serve warm with a scoop of vanilla bean ice cream. A dollop of fresh whipped cream or a drizzle of custard makes a lovely addition. Enjoy it for dessert after a hearty meal or as a comforting afternoon treat with a cup of tea. For a touch of elegance, garnish with a sprig of fresh mint.
Common Mistakes
Overcooking the apples: This can result in a mushy filling. Cook until tender but still holding shape. Not crushing biscuits enough: If pieces are too large, the crumble won't bind well. Too fine, and it loses texture. Uneven topping: Ensure the crumble is spread evenly for consistent browning. Forgetting to grease the dish: This can make serving difficult and lead to sticking. Not letting it cool slightly: The filling will be extremely hot and can scald, plus it sets a bit as it cools.
Frequently Asked Questions
What kind of Anzac biscuits should I use?
Any store-bought or homemade Anzac biscuits will work, just ensure they are firm enough to crush.
Can I add other fruits?
Absolutely! Pears or berries would be delicious additions to the apple filling. Adjust sugar content as needed for sweeter fruits.
MORE TO KNOW
The Anzac biscuit, traditionally made with oats, flour, sugar, butter, golden syrup, bicarbonate of soda, and boiling water, has a rich history tied to Australian and New Zealand soldiers during WWI. Its robust ingredients meant it traveled well, making it a staple. Incorporating it into a crumble adds a unique, chewy, and slightly caramel-flavored texture that elevates a simple apple dessert. The golden syrup is key to its distinct flavor profile.
WHAT PEOPLE THINK
Reviews
☆
No reviews yet
Be the first person to review this recipe.
SHARE YOUR THOUGHTS
Made this recipe?
Tell us how it turned out.