Anzac Crumble
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Serves: 6
INGREDIENTS
1 cup pure flour
1 cup rolled oats
½ cup sugar
½ cup coconut
100 grams butter, slightly softened
2 tablespoons golden syrup
1 tablespoon boiling water
1 teaspoon vanilla (optional)
½ teaspoon baking soda
Poached tamarillos or feijoas for 6
1 cup rolled oats
½ cup sugar
½ cup coconut
100 grams butter, slightly softened
2 tablespoons golden syrup
1 tablespoon boiling water
1 teaspoon vanilla (optional)
½ teaspoon baking soda
Poached tamarillos or feijoas for 6
Turn the Anzac biscuit recipe into the topping for a dessert with a difference.
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METHOD
1. Sift the flour, rolled oats, sugar and coconut together in a large bowl. Rub in the butter.
2. Mix together the golden syrup, hot water, vanilla essence and baking soda. Use a knife to just mix into the oat crumb mixture.
3. Fill an oven-proof serving dish with sufficient hot poached and sliced feijoas or tamarillos. Sprinkle the crumble on top.
4. Bake at 180ºC for about 20-25 minutes until the crumble is golden and the fruit hot. Serve with whipped cream and hokey pokey icecream.
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