You can enjoy this delicious dessert with crunchy Anzac biscuit crumble any time, and it's especially nice to have near Anzac Day.
Apple and Blueberry Filling
Ingredients
1kg (approx. 5) Granny Smith apples
2 tablespoons caster sugar
Zest of a lemon
1½ cups (210g) frozen or fresh blueberries
½ teaspoon ground cinnamon
1 tablespoon plain flour
Method
Preheat oven 180°C/160°C (fan-forced)
Peel, core and cut each apple into thick wedges. Place apples into a large microwave safe bowl. Cover with plastic wrap and cook on HIGH for 6 minutes or until just tender. Carefully remove cover and release steam
Add sugar, lemon zest, blueberries, cinnamon and flour and mix to well coat. Spoon into 8 cup (2 litre capacity) baking dish with 5cm deep sides
Tips & Hints
If you prefer crunchier apples, omit pre-cooking apples in the microwave. Add directly to baking dish along with other filling ingredients.
Roughly cut each apple into 12 wedges.
Anzac Crumble Topping
Ingredients
½ cup (75g) plain flour
⅓ cup (75g) brown sugar
1½ cups (135g) traditional rolled oats
⅓ cup (30g) desiccated coconut
150g Fairy margarine, melted
Golden syrup and vanilla ice cream to serve
Method
Meanwhile, to make the Anzac crumble topping, combine flour, brown sugar, oats and coconut in a large bowl. Pour in melted Fairy and mix well
Sprinkle evenly over fruit. Bake 25-30 minutes or until the top is golden and crisp and apples are cooked
Serve with ice cream and a drizzle of golden syrup
Tips & Hints
Melt Fairy in saucepan over low heat, or in microwave on HIGH for 30 seconds, stir and repeat until melted.
