Apple and Plum Anzac Crumble

. April, 2017
Photography by Sarah Tuck.
Apple and Plum Anzac Crumble

This dessert is my little Anzac tribute, with tart granny smith apples and black doris plums in the base, the topping is a crumble replica of Anzac biscuits, packed with oats, brown sugar, golden syrup and coconut. It is perfect with a decent blob of whipped cream or vanilla bean ice cream.

Serves: 6–8


8 granny smith apples, peeled, cored and cut into 2–3cm chunks
¼ cup water
2 tablespoons golden syrup
850-gram tin black doris plums (or the equivalent of home poached plums), drained
Anzac crumble
200 grams butter
2 tablespoons golden syrup
1¼ cups oats
1¼ cups desiccated coconut
1¼ cups plain flour
1 cup brown or muscovado sugar
To serve
softly whipped cream or vanilla bean ice cream

baking dish approximately 18cm x 30cm.


Put apples, water and golden syrup in a large pot and cook over a medium heat for 10–15 minutes until the apples are just soft. Cool in the remaining liquid.

Anzac crumble: Melt butter with golden syrup in a large pot, or in a large bowl in the microwave. Add all remaining ingredients and stir with a wooden spoon until combined.

Preheat oven to 170˚C. Put apples and plums (don't forget to take the stones out!) in the baking dish.

Load on the crumble topping, which should clump together to make nice big crunchy bits when cooked. Bake for 30 minutes or until golden.