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

Ingredients

• 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

Method

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.