We hope you enjoy our ANZAC Biscuit Crumble – a yummy, warming twist on the classic ANZAC bikkie!
ANZAC Biscuit Crumble
- 6 feijoas
- 2 apples
- 2 tsp brown sugar
- ¼ cup water
- ½ tsp vanilla essence
- 3 Tbsp butter
- 1 Tbsp water
- 1 Tbsp golden syrup
- ½ cup flour
- ½ cup rolled oats
- ¼ cup brown sugar
- ¼ cup dessiccated coconut or thread coconut
- ¼ cup ground almonds
- ½ tsp ground cinnamon
- Natural yoghurt, whipped cream or vanilla ice cream (optional)
- Preheat oven to 200°C. Set aside medium baking dish (measuring about 20cm x 20cm). Scoop out feijoa flesh and roughly chop. Peel apples, remove core and dice 2cm.
- Add feijoas, apples, sugar and first measure of water to a medium pot and bring to the boil. Once boiling, reduce heat to medium and simmer for about 5 minutes, until tender. Transfer mix to reserved dish and reserve pot.
- Add vanilla, butter, second measure of water and golden syrup to reserved pot and cook on a low heat for about 2 minutes, until butter is melted and combined.
- Add all remaining crumble ingredients to pot and mix to combine.
- Sprinkle crumble topping over filling and bake for 15-20 minutes, until crumble topping is golden.
- To serve, spoon crumble into bowls and serve with yoghurt, whipped cream or ice cream (if using).
*Be sure to check out our ANZAC Bikkie recipe, too!