Apple and Blueberry Anzac Crumble
Anzac BiscuitsRecipes
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.
20 mins
prep
prep
35 mins
cooking time
cooking time
Serves 6
Ingredients
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
Method
- 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.
Tips
- 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.
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