Apple Anzac Crumble
Photography Josh Griggs.
Who doesn’t love a good crumble? This one with its crunchy Anzac oaty topping will be a regular in your crumble repertoire!
Serves: 6-8
INGREDIENTS
4 granny smith apples, peeled, cored and cut into 2–3cm chunks
4 tablespoons water
3 tablespoons golden syrup
4 pears, peeled, cored and cut into 2–3cm chunks
ANZAC CRUMBLE
100 grams butter
2 tablespoons golden syrup
½ cup rolled oats
½ cup desiccated coconut
2/3 cup plain flour
½ cup brown sugar
METHOD
Preheat the oven to 170°C fan bake.
Lightly grease a 6 cup-capacity ovenproof baking dish or frying pan.
Put the apples, water and golden syrup in a large frying pan over a medium heat and cook covered for 5 minutes. Add the pears and cook for a further 5 minutes uncovered (or less if the pears are ripe) until the fruit is just soft. Cool in the liquid.
ANZAC CRUMBLE: Melt the butter and golden syrup together in a large pot, or in a large bowl in the microwave. Add all remaining ingredients and stir with a wooden spoon until well combined.
Put the fruit into the baking dish and load on the crumble topping, squashing some bits together to make nice big crunchy bits when cooked. Bake for 25-30 minutes or until golden.
Serve with big spoonfuls of ice cream or cream and a generous drizzle of golden syrup if desired.
SERVES 6 -8
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.