Apple and Plum Anzac Crumble

22.4.13

I was in a very nostalgic frame of mind making this today - the weather was weirdly dark and fickle, with torrential rain one minute and bright sunshine the next (which I must say does not make for easy photography...), but the rainy bits certainly put me in the mood for crumble. I love crumble, it has such a comforting air to it, and as I got out the plates and flowers for the table I felt like I was channeling my childhood - both my mum and grandmother would always have little freshly picked posies dotted about, and I think would approve of the few flowers I managed to rescue from the weather beaten garden.

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.



8 Granny Smith apples, peeled, cored and cut into 2-3cm chunks
1/4 cup water
2 tbsp golden syrup
1x 850g tin Black Doris plums (or the equivalent of home 
poached plums), drained

Anzac Crumble:
200g butter
2 tbsp golden syrup
1 1/4 cups oats
1 1/4 cups desiccated coconut
1 1/4 cups plain flour
1 cup brown or muscovado sugar

To serve:
softly whipped cream or vanilla bean ice cream

Put apples, water and golden syrup in a large pot and cook over a medium heat for 10-a5 minutes until the apples are just soft. Cool in the remaining liquid. 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.

Pre heat oven to 170˚C (340˚F). Put apples and plums (don't forget to take the stones out!) in a baking dish approximately 18cm x 30cm. Load on the crumble topping, which should clump together to make nice big crunchy bits when cooked. Bake for 30 minutes or until golden. Serves 6-8.

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