Apple and Plum Anzac Crumble
Photography by Sarah Tuck.
This dessert is my little ANZAC tribute, with tart granny smith apples and black doris plums in the base, the topping is a crumble replica of ANZAC biscuits, packed with oats, brown sugar, golden syrup and coconut. It is perfect with a decent blob of whipped cream or vanilla bean ice cream.
Serves: 6–8
INGREDIENTS
8 granny smith apples, peeled, cored and cut into 2–3cm chunks
¼ cup water
2 tablespoons golden syrup
850-gram tin black doris plums (or the equivalent of home poached plums), drained
Anzac crumble
200 grams butter
2 tablespoons golden syrup
1¼ cups oats
1¼ cups desiccated coconut
1¼ cups plain flour
1 cup brown or muscovado sugar
To serve
softly whipped cream or vanilla bean ice cream
baking dish approximately 18cm x 30cm.
METHOD
Put apples, water and golden syrup in a large pot and cook over a medium heat for 10–15 minutes until the apples are just soft. Cool in the remaining liquid.
Anzac crumble: Melt butter with golden syrup in a large pot, or in a large bowl in the microwave. Add all remaining ingredients and stir with a wooden spoon until combined.
Preheat oven to 170˚C. Put apples and plums (don't forget to take the stones out!) in the baking dish.
Load on the crumble topping, which should clump together to make nice big crunchy bits when cooked. Bake for 30 minutes or until golden.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.