A crowd pleaser, this blueberry and apple crumble is the perfect winter warmer and is made with a traditional Anzac biscuit golden crumble, tasting divine. Best of all it’s easy to make.
Apple and blueberry filling
1kg (approx. 5) Granny Smith apples
2 tablespoons caster sugar
Zest of a lemon
1½ cups (210g) frozen or fresh blueberries
½ teaspoon ground cinnamon
1 tablespoon plain flour
Anzac crumble topping
½ cup (75g) plain flour
⅓ cup (75g) brown sugar
1½ cups (135g) traditional tolled oats
⅓ cup (30g) desiccated coconut
150g Fairy margarine, melted
Golden syrup and vanilla ice cream to serve
Preheat oven 180°C/160°C (fan-forced).
Peel, core and cut each apple into thick wedges. Place apples into a large microwave safe bowl. Cover with plastic wrap and cook on HIGH for 6 minutes or until just tender. Carefully remove cover and release steam.
Add sugar, lemon zest, blueberries, cinnamon and flour and mix to well coat. Spoon into 8 cup (2 litre capacity) baking dish with 5cm deep sides.
Meanwhile, to make the Anzac crumble topping, combine flour, brown sugar, oats and coconut in a large bowl. Pour in melted Fairy and mix well.
Sprinkle evenly over fruit. Bake 25-30 minutes or until the top is golden and crisp and apples are cooked.
Serve with ice cream and a drizzle of golden syrup.
If you prefer crunchier apples, omit precooking apples in the microwave. Add directly to baking dish along with other filling ingredients.
Roughly cut each apple into 12 wedges.
Melt Fairy in saucepan over low heat, or in microwave on HIGH for 30 seconds, stir and repeat until melted.