Apple and Blueberry Anzac Crumble - Fairy Baking


Apple and Blueberry Anzac Crumble

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.

Product fairy
20 mins
35 mins
cooking time
Serves 6


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


  1. Preheat oven 180°C/160°C (fan-forced).
  2. 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.
  3. 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.
  4. 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.
  5. Sprinkle evenly over fruit. Bake 25-30 minutes or until the top is golden and crisp and apples are cooked.
  6. 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.

For more recipes see our recipe books