Those Anzac biscuit flavours of golden syrup and coconut pair beautifully with stewed apples in this decadent dessert. It’s an apple pie crossed with a crumble, topped with that classic Aussie biscuit.
Use our crunchy Anzac biscuit recipe as the topping.
Ingredients
Method
Preheat the oven to 180C (160C fan-forced).
Combine apples, sugar, vanilla seeds and pod, the cinnamon and 2 tablespoons of water in a medium saucepan. Cook, covered loosely, over medium heat, stirring occasionally for about 10 minutes or until apples are tender.
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.
Can I freeze the crumble?
Yes, the crumble is suitable to freeze.
Classic Anzac biscuit recipe
Looking for a classic Anzac biscuit recipe?
We also have more baking twists on the beloved biscuit, including fudge, caramel slice and an apple loaf cake. See all the recipes in this collection of Anzac-inspired bakes.
The history of the biscuit
The story begins with its sibling, the hardtack biscuit. This was a staple ration for soldiers and sailors during the war. These biscuits were very hard and flavourless, but were eaten as a nutritional substitute for bread. Australians started experimenting with more luxurious ingredients. Oats, golden syrup and coconut were added, and cooked in a similar way that ensured they lasted a while on the shelves.
Despite the common assumption that Anzac biscuits as we know them were sent to soldiers on the front lines in World War One, it wasn’t until 1921 that the first recipe recognisable as the modern Anzac bickie was published. It appeared in the 9th edition of St Andrew’s Cookery Book Dunedin. They were first named “Anzac Crispies” and later renamed “Anzac Biscuits”. Today, there are rules around what can be called an “Anzac biscuit”.
