Turn the Anzac biscuit recipe into the topping for a dessert with a difference. Use poached fruit of the season, and ensure it is hot before using as otherwise the crumble won’t cook up crispy.
Serves 6 | Prep time: 15 minutes | Cook time: 20–25 minutes
- 1 cup flour
- 1 cup rolled oats
- ½ cup white or well-packed soft brown sugar
- ½ cup desiccated coconut
- 100 grams butter, slightly softened
- 2 tablespoons golden syrup
- 1 tablespoon boiling water
- 1 teaspoon vanilla essence or extract
- ½ teaspoon baking soda
- poached tamarillos, feijoas, apples or pears, freshly cooked and hot
- Preheat the oven to 180°C (160°C fan bake). Set the rack in the centre of the oven.
- Stir the flour, rolled oats, sugar and coconut together in a large bowl. Rub in the butter until the mixture looks like moist crumbs.
- Mix together the golden syrup, hot water, vanilla essence or extract and baking soda. Use a knife to just cut the wet ingredients into the oat crumb mixture.
- Place the fruit in a 6-cup capacity ovenproof dish. The fruit should be hot and half-fill the dish. Sprinkle the crumble on top.
- Bake in the preheated oven for 20–25 minutes or until the crumble is golden.
Crunchy nut and seed crumble
Follow the recipe above but swap the crumble topping for this nutty twist.
- 1 cup sliced or flaked almonds
- ½ cup LSA (not ground)
- ½ cup flaked coconut or coconut threads
- ¼ cup pumpkin or sunflower seeds
- 1 cup honey puffs
- ½ cup well-packed soft brown sugar
- 75 grams butter, melted
- good sprinkling of your favourite spice
Toss all ingredients together, then sprinkle over the poached fruit in an ovenproof dish and bake as in the recipe above.
Extracted from The Baker’s Companion by Allyson Gofton, published by Penguin Random House NZ, RRP $55.00. Text © Allyson Gofton, 2019. Photography © Lottie Hedley, 2019