A perfect combination of two of my recipes, the popular flavours of an Anzac Biscuit combined with my lovely Apple Pie Filling to create this delicious crumble.
I have been wanting to share this recipe with you for some time, it is such a lovely combination of flavours, so what better way to do it than to showcase how to use my Apple Pie Filling recipe. A thick layer of ANZAC Biscuit crumble is quite a treat!
Anzac biscuits are a very special recipe here in New Zealand and Australia, I have shared variations using these lovely buttery flavours of rolled oats, brown sugar, golden syrup combined into slices and muffins as well in many different ways.
Here I am combining my biscuit recipe into a crumble topping for apples, such a special recipe to be enjoyed year round. I have made a slight amendment to the crumble topping in reducing the sugar slightly so that it is not as rich but otherwise this is the recipe you know and love!
The first step to making this is to prepare some of my Apple Pie Filling, or grab some from the freezer if you have prepared ahead of time, it is a lovely recipe to make batches of for when you are making pies, crumbles and shortcakes.
Then prepare the Anzac crumble topping as you would when making biscuits. This makes a lovely thick layer of crumble, a decadent treat!
All you will need to make my Anzac Apple Crumble is:
-
One serving of my Apple Pie Filling
-
Plain White Flour
-
Brown Sugar
-
Rolled Oats
-
Desiccated Coconut
-
Butter
-
Golden Syrup
-
Water
-
Baking Soda
To make this the first step is to either make up the apple pie filling and allow this to set aside to thicken and cool while you prepare the topping or ideally you would have made this ahead so it is completely cold. I love to have this frozen so I have it on hand. Pop this in your pie dish.
The next step is to prepare the Anzac Crumble Topping by combining the flour, brown sugar, rolled oats, coconut together, I like to mix it well then use my fingers to crush any lumps of brown sugar that remain.
Then on the stove top warm the butter and add the golden syrup and water and whisk it well. The final step with the wet ingredients is to add the baking soda. This will activate and you want to whisk it while it froths until the baking soda has fully dissolved.
Then pour the butter mixture into the dry ingredients and stir well. Then spoon this over the apple pie filling and gently press down to create an even surface
Bake for around 25-30 minutes until it is golden brown. Then remove from the oven for 20 minutes for it to set and firm up further upon standing. Serve warm with ice cream, custard or cream. Absolutely delicious cold the next day!
I hope you love this special dessert, be sure to check out my other Anzac inspired recipes and some of the history of Anzac recipes over the years any why it means so much to New Zealanders and Australians.
The Best Anzac Biscuits
Anzac Slice
Anzac Muffins with Caramel Filling
Anzac Slice with Caramel Centre
Onto my recipe for Anzac Apple Crumble – the first step is to make my apple pie filling!
Anzac Apple Crumble
Delicious golden Anzac Crumble Topping in a thick layer over a lovely apple pie filling
Ingredients
- One Serving of my Apple Pie Filling* see recipe link below OR fresh apple filling - see idea in NOTES below
Anzac Crumble Topping
- 1 Cup Plain White Flour, 150 grams
- 3/4 Cup Brown Sugar, packed, 150 grams
- 1 Cup Rolled Oats, 95 grams
- 1/2 Cup Desiccated Coconut, 37.5 grams
- 125 grams Butter, diced
- 2 Tablespoons Golden Syrup, 30 mls
- 1 Tablespoon Water, 15 mls
- 1/2 teaspoon Baking Soda
Instructions
- Prepare one serving of Apple Pie Filling (recipe link here) and allow to cool (or if you prefer see the NOTES below and use a basic fresh apple filling
- Preheat the oven to 170 C Bake
- Grease a 23 cm deep pie dish and spoon in the prepared and thickened apple pie filling or fresh apple filling if using and spread into a flat layer
- In a large bowl combine the flour, brown sugar, rolled oats and dessicated coconut and stir well. Ensure no lumps of brown sugar remain
- In a small saucepan add the butter and melt over a gentle heat. Once melted add the golden syrup and water and whisk well
- Remove from the heat then add the baking soda, this will froth upon whisking, continue to whisk together until the baking soda has dissolved.
- Pour the melted butter mixture into the dry ingredients and using strong wooden spoon combine completely
- Spoon the crumble topping over the prepared apple pie filling evenly, there is a lot of topping
- Gently press down on the crumble topping to bind it to the filling
- Place in the preheated oven and bake for 25-30 minutes until evenly golden brown.
- Remove from the oven and allow it to stand for 20 minutes to firm up
- Serve warm with ice cream, custard or cream. Just as lovely cold the next day!
- Will keep refrigerated for up to 3-4 days if covered well.
- Enjoy
Notes
What Apple Pie Filling should I use?
This recipe is just lovely, or you can use a large can of apple pie filling OR basic fresh apple filling as below
700 grams Apples, approx 6-7, peeled, cored, sliced finely and combined with the following and placed flat in a pie dish
3 Tablespoons Caster Sugar
2 teaspoons Plain White Flour
2 Tablespoon Lemon Juice
1/2 teaspoon Cinnamon, ground
Can I add other fruits?
Absolutely, this would be divine with some feijoas added in there along with the apples, plums, peaches, pears etc would also work well.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 488Total Fat: 20gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 45mgSodium: 285mgCarbohydrates: 74gFiber: 4gSugar: 40gProtein: 5g
JustAMumNZ.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although justamumnz.com attempts to provide accurate nutritional information, these figures are only estimates.
I hope you love it! Please let me know in the comments below once you make it.
Interestingly the term ANZAC is protected under Australian Law & New Zealand Law and cannot be used without permission – the Anzac Biscuit is generally exempt from this however you cannot refer to them as a Cookie and you have to stick to the general recipe!
I have previously sought permission from the Ministry of Culture and Heritage to use the term Anzac in my recipes and have been told that it is ok in this general use as long as the recipe is similar and the terms ANZAC and Anzac are respected. (7 May 2019 Associate Advisor, Memorials & Toanga)
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Happy Baking!
Anna
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Lynette Marshall says
Just made it for dinner. Delicious!
I make your Jam drop biscuits with my four year old granddaughter. She is a very good little cook .
justamumnz says
That’s wonderful to hear.
Nicky says
The simplest crumble topping to make and made a great dessert that all enjoyed. Thanks for the recipe.
justamumnz says
So glad you liked it
cj lambert says
I just made this. It’s a winner. I used 1/2 cup of brown sugar and threw in some diced peaches and feijoas as I only had 3 apples. Very filling and nice with custard and ice cream. Easy to make. Just watch the top doesn’t get overdone if you have a hot oven.
justamumnz says
Brilliant! Sounds delicious, so glad you enjoyed it.
Christine B says
This is basically the recipe I make, but I use equal quantities of wholemeal flour, oats and coconut for a lovely ‘nutty’ flavour.
justamumnz says
That sounds lovely!