Sunday, 13 March 2016

Apple & Blueberry Anzac Crumble

Every year when it comes time for Anzac Day I get my baking bug and I just make mountains of Anzac cookies. I once asked someone if I could make Anzac cookies at other times of the year and they said "Of course! They sell Anzac cookies all year round at the supermarket". I however have always felt a little weird baking Anzac cookies when it isn't Anzac day. Luckily I found a way to incorporate the taste of Anzac cookies into everyday cooking!

I make an apple and blueberry crumble where the crumble is an Anzac cookie mixture and can I just say .... YUM. The crumble on top gets slightly chewy and crispy and it contrasts perfectly with the slightly tart and sweet flavour of the apple and blueberries.

What You Need:

Fruit Base:
- 3 Granny Smith apples
- 1 1/2 cups of frozen blueberries
- 2 teaspoons of sugar
- 2 Pinches of cinnamon
- Juice of half a lime
- 3 teaspoons of water

Crumble Mixture:
- 60 grams of melted unsalted butter
- 1/2 cup of brown sugar (lightly packed)
- 1/2 cup of rolled oats
- 1/2 cup of desiccated coconut
- 1/4 cup of self raising flour
- 2 teaspoons of golden syrup
- 2 pinches of salt
- 1/4 cup of flaked almonds

What To Do:
1. Preheat the oven to 175 degrees
2. Peel, core and cut each apple into wedges of 12
3. In a large frying pan cook the apple until each piece is slightly golden
4. Add in the rest of the fruit base ingredients into the frying pan and cook for 3-4 minutes.
5. Pour the fruit mixture into a pie tin and set aside
6. Combine all the crumble mixture ingredients (except almonds) into a bowl and mix until well combined
7. Pour the crumble mixture over the fruit base and then sprinkle the top generously with the almonds
8. Bake for 12 minutes until the top is golden
9. Dust with icing sugar to complete and serve with vanilla ice cream.


xx Mel