Apple Crumble with ANZAC Topping

So the weekend just passed was so good. Why? It was a long weekend to celebrate ANZAC Day.

I really like ANZAC day because I find that more people appreciate the holiday for what it actually is – a day of remembrance. Everyone pays their respects, all shopping centres close, the streets are dead and everyone generally has a subdued relaxed kind of day.

It’s a day where the meaning is actually respected – and so it should be – but in the hustle and bustle of life these days, sometimes the meanings of these days are often lost.

I love the fact that ANZAC day is, and will continue to be, a quiet day of reflection, remembrance and gratitude.

Traditionally, ANZAC cookies are made after the march. I however took it a step further. I used my cookies to make an apple and sultana crumble. Which I then ate for lunch. Shh.

ANZAC cookies

1 cup rolled oats 1/2 cup plain flour 1/2 cup self raising flour 1 cup shredded coconut 1 cup brown sugar 100g butter 1tbspn golden syrup 1tsp bi-carb soda

Preheat the oven to 180C.

Combine the oats, flours, coconut and brown sugar in a large bowl.

In a saucepan over medium heat, melt the butter with golden syrup.

While that is melting, in a measuring jug, mix 2 tablespoons of boiling water with the bi-carb.

 
Stir the butter into the water. It should froth and bubble. Pour over the dry mixture.
 
Mix with a wooden spoon until combined.
 
Bake for 15-20mins.

Apple Crumble with ANZAC topping (1 small serving)

3 ANZAC cookies 20g butter, melted 2 granny smith apples, sliced thin 1tsp cinnamon 1/2tsp nutmeg 1/2tsp ginger 2tbspn brown sugar 2tbspn water 2-3tbspn sultanas

Preheat the oven to 180C.

In a saucepan over medium (ish) heat, add the apples, sultanas, spices, sugar and water. Stir to combine and cook covered for 10mins, or until the apples have softened and your house smells delicious.

While they are cooking, add the cookies to a food processor. Pulse a few times until you get decent sized crumbs. Some may be tiny breadcrumbs, and others may be thumb sized. Add in the melted butter and mix to combine.

In a small ramekin (mine held about 1 1/2 cups), add the apple mixture. Top with the ANZAC crumble and press down a little.

Bake for 15-20mins or until the crumble is dark brown.

Serve hot with ice cream, if desired.

Notes:

I never peel my apples. Most of apple’s fiber is in the skins.

If you’re time short/lazy, you can simply use tinned Pie Apple and top with store bought ANZACS.