April 17, 2019
The Crunchy Biscuit Crumble
For Crunchy ANZAC biscuit topping
1Preheat oven to 180°C.
2Combine flour, sugar, oats, and coconut in a bowl.
3Melt Nuttelex and golden syrup over low heat, adding two teaspoons cold water and keep stirring until combined. Then keep stirring gently as you add the bicarb, mixture will become foamy, take off heat and set aside.
4Mix golden syrup mixture into the flour/oats blend until fully combined and then turn out onto a lined baking tray. Shape mixture into a giant flat biscuit approx 25cm then refrigerate for 40 minutes
1Place apples, water, ginger, sugar, cinnamon and the seeds of vanilla bean in a saucepan over medium heat. Simmer for 10 minutes or until apples are soft but firm, stir as needed to ensure they don't stick to pan.
2Pour apple mixture into baking dish and take the chilled crunchy ANZAC biscuit topping, and flatten like a lid over top and down sides of baking dish. Bake for 15 minutes or until biscuit topping is golden brown and you can smell the sweetness of apples bubbling.
3Serve hot with a dusting of icing sugar and a scoop of your fave vanilla ice-cream, yoghurt or custard.