This Anzac biscuit fruit crumble is golden, buttery and made for sharing
serves
6
Lucy Nunes gets creative with the classic Anzac biscuit, creating an easy, but oh, so moreish crunchy fruit crumble that's perfect for winter weeknights. You can find the original Anzac biscuit recipe here.
You'll need a 1.5L roasting dish for this recipe.
Ingredients (8)
- 700g apples, peeled, cored, cut into 2-3cm chunks
- 700g pears, peeled, cored, cut into 2-3cm chunks (see recipe notes)
- ¼ cup (60ml) golden syrup, plus extra, to drizzle
- Juice of ½ lemon
- ½ quantity Anzac biscuit dough (see link above)
- ½ cup (45g) Woolworths Australian Rolled Oats
- ¼ cup (20g) desiccated coconut
- Double cream, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Preheat oven to 200°C/180°C fan-forced.
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2.Place fruit, golden syrup and lemon juice in a 1.5L roasting dish and toss to combine. Roast for 30 minutes, or until fruit starts to soften.
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3.Meanwhile, place biscuit dough, oats and coconut in a medium bowl and mix using your fingers.
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4.Crumble biscuit mixture over fruit mixture. Bake for 35 minutes, or until golden and crisp. Stand for 5-10 minutes.
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5.Serve crumble with a dollop of cream and a drizzle of extra golden syrup.
Recipe Notes
Make a batch of Anzac biscuit dough, use half for the crumble and bake the remaining half as biscuits. Apples always need to be cooked to soften, but if your pears are very ripe and soft, only bake the apples to begin with and toss through the pears just before adding the biscuit dough.
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