Anzac Apple Crumble with Butterscotch Sauce
If there’s one dessert that feels like a warm hug on a chilly evening, it’s apple crumble - and this version takes the cake! Packed with tender spiced apples and topped with a golden ANZAC biscuit-inspired crumble (think coconut, oats, and toasted macadamias), it’s the kind of comforting bake that fills your kitchen with the scent of nostalgia. Drizzle over the homemade butterscotch sauce and add a scoop of vanilla ice cream and you’ll be in heaven!
Serves 6-8
Ingredients
For the Apples:
6 Granny Smith or Golden Delicious apples, peeled, cored, and sliced
1 tsp mixed spice
2 tbsp brown sugar
2 tbsp butter
1 tbsp water
For the ANZAC Crumble:
200 butter
180g plain flour
60g brown sugar
250g rolled oats
120g desiccated coconut
2 tsp cinnamon
80ml tbsp maple or golden syrup
120g macadamias, roughly chopped
Pinch of salt
For the Butterscotch Sauce:
150g unsalted butter, cubed
250ml thickened cream
250g brown sugar
To Serve:
Vanilla ice cream
Method:
Preheat oven to 170°C and grease your preferred baking dish or oven-proof skillet. Place the sliced apples in a microwave-safe bowl along with the mixed spice, brown sugar, butter and water. Cover with plastic wrap and microwave for 3 minutes, or until tender.
For the crumble, melt the butter in a small microwave-safe bowl, then whisk in the maple (or golden) syrup. Set aside. In a mixing bowl, combine the flour, oats, coconut, macadamias, cinnamon and salt. Pour the butter mixture into the dry ingredients and stir until well combined. Sprinkle the crumble mixture over the apples and bake for 20-25 minutes, or until golden brown.
For the butterscotch sauce, melt the butter and brown sugar in a small saucepan over medium heat until dissolved. Pour in the cream and bring to a gentle simmer. Cook for 5-6 minutes, stirring occasionally, until thickened, then remove from heat.
Spoon the warm apple crumble into bowls, top with a scoop of vanilla ice cream, and drizzle with butterscotch sauce.
