Name: Anzac biscuit apple crumble
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 6 medium granny smith apples, peeled, cored, sliced; 1/3 cup caster sugar; 1 vanilla bean, seeds scraped; 1 tsp cinnamon; 1/2 quantity crunchy Anzac biscuit mixture (see recipe link above)

Anzac biscuit apple crumble

Making Anzac biscuits? Here's why you might like to save half the mixture.

Serves 4

Prep

20M

Cook

30M

Total

50M

Skip to Recipe

Those Anzac biscuit flavours of golden syrup and coconut pair beautifully with stewed apples in this decadent dessert. Use our crunchy Anzac biscuit recipe as the topping.

Ingredients

6 medium granny smith apples, peeled, cored, sliced

1/3 cup caster sugar

1 vanilla bean, seeds scraped

1 tsp cinnamon

1/2 quantity crunchy Anzac biscuit mixture (see recipe link above)

Method

Combine apples, sugar, vanilla seeds and pod, the cinnamon and 2 tablespoons of water into a medium saucepan. Cook, covered loosely over medium heat, stirring occasionally for about 10 minutes or until apples are tender.

Preheat the oven to 180C (160C fan forced). Spoon the apple mixture into a 1 litre (4 cup) skillet or ovenproof dish. Crumble over the Anzac biscuit mixture. Bake for 30 minutes or until topping is golden brown.

Suitable to freeze.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Styling by Michelle Cranston, Photochef: Caitlyn McGrath

Ingredients

Method

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