School Holidays: ANZAC Biscuit Crumble

We hope you enjoy our ANZAC Biscuit Crumble – a yummy, warming twist on the classic ANZAC bikkie!

ANZAC Biscuit Crumble

Total Time 30 mins



  • 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

To serve

  • 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!

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