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Anzac Crumble

  • 15 minutes
  • 25 minutes
  • 6
Anzac Crumble

Turn the Anzac biscuit recipe into the topping for a dessert with a difference.


  • 1 cup pure flour
  • 1 cup rolled oats
  • ½ cup sugar
  • ½ cup coconut
  • 100 grams butter, slightly softened
  • 2 tablespoons golden syrup
  • 1 tablespoon boiling water
  • 1 teaspoon vanilla (optional)
  • ½ teaspoon baking soda
  • Poached tamarillos or feijoas for 6


  1. Sift the flour, rolled oats, sugar and coconut together in a large bowl. Rub in the butter.
  2. Mix together the golden syrup, hot water, vanilla essence and baking soda. Use a knife to just mix into the oat crumb mixture.
  3. Fill an oven-proof serving dish with sufficient hot poached and sliced feijoas or tamarillos. Sprinkle the crumble on top.
  4. Bake at 180ºC for about 20-25 minutes until the crumble is golden and the fruit hot. Serve with whipped cream and hokey pokey icecream.

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