anzac apple crumble

Today is Anzac Day and it's traditional to bake a batch of Anzac biscuits. I thought it would be nice to make something different so last week whilst I was looking through an old copy of Gourmet Traveller magazine I found this recipe for Anzac Apple Pie. It's not really a pie though, it's just a fancy apple crumble. I had most of the ingredients on hand so I whipped this up for dessert.

I didn't have any treacle so I doubled the quantity of golden syrup and added a teaspoon of grated lemon rind to the crumble topping.

It came out of the oven looking nice and golden with a soft Anzac biscuit topping. Here's the recipe for you. For all my recipes, I use a 250 ml cup and a 20 ml tablespoon. All eggs are 60 grams and my oven is a conventional oven not fan forced, so you may need to reduce your oven temperature by 20°C.

Anzac Apple Crumble
Anzac biscuit topping
120 gm (¾ cup) wholemeal flour
110 gm (½ cup) firmly packed brown sugar
45 gm (½ cup) rolled oats
40 gm of desiccated coconut and moist coconut flakes
1 tsp finely grated lemon rind 
90 gm butter, softened
¼ cup golden syrup
¾ tsp bicarbonate of soda 

Stewed ginger apples
4 Granny Smith apples, coarsely chopped
15gm piece of ginger, thinly sliced
55 gm (¼ cup) brown sugar
½ vanilla bean, split and seeds scraped
½ cinnamon quill

To serve: icing sugar, vanilla ice-cream or thick vanilla custard +/- caramel sauce.

Anzac biscuit topping
Stir flour, sugar, oats, both coconuts and the lemon rind in a bowl to combine and make a well in the centre. Melt butter in a small saucepan over medium heat with golden syrup, add 1 tbsp cold water and stir until combined (1-2 minutes), then stir in bicarbonate of soda (1-2 minutes; be careful, mixture will froth up). Stir golden syrup mixture into dry ingredients. Shape mixture into a 20cm disc on a baking tray lined with baking paper and refrigerate for about 30 minutes). Preheat oven to 180ºC while you're preparing the apples. 

Stewed ginger apples
Combine ingredients in a saucepan over medium heat with 1 tbsp of water and stir occasionally until apples are tender (10-12 minutes). Spoon into pie dish or baking dish with a capacity of about ½ litre, cover with Anzac biscuit topping, pushing sides into dish to enclose and bake until topping is golden brown and crisp and apples are tender and bubbling (15-20 minutes). 

Dust with icing sugar and serve hot with scoops of vanilla ice-cream or custard. I didn't do this but I think it would be delicious topped with some caramel sauce.

Wishing you all a peaceful Anzac Day.

Bye for now,


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