How the cookie crumbles
While Anzac Day has passed for another year, today’s public holiday is another opportunity to remember the sacrifice and contribution of those who have served.
When it comes to Anzac baking, most people stick with biscuits. But this recipe from Allyson Gofton’s latest book, The Baker’s Companion, puts a new spin on the classic pantry ingredients to create a dessert with a difference.
Anzac crumble
Use poached fruit of the season. Ensure the fruit is hot before using, otherwise the crumble won’t cook up crispy.
Serves 6
Prep time: 15 minutes Cook time: 20–25 minutes
1 cup flour
1 cup rolled oats
½ cup white or well-packed soft brown sugar
½ cup desiccated coconut
100g butter, slightly softened
2 Tbsp golden syrup
1 Tbsp boiling water
1 tsp vanilla essence or extract ½ tsp baking soda
Poached tamarillos, feijoas, apples or pears, freshly cooked and hot
1 Preheat the oven to 180°C (160°C fan bake). Set the rack in the centre of the oven. Stir the flour, oats, sugar and coconut together in a large bowl. Rub in the butter until the mixture looks like moist crumbs.
2 Mix together the syrup, water, vanilla and baking soda. Use a knife to just cut the wet ingredients into the oat crumb mixture. 3 Place the fruit in a six-cup capacity ovenproof dish. The fruit should half-fill the dish. Sprinkle the crumble on top.
4 Bake in the preheated oven for 20–25 minutes, or until the crumble is golden.
Crunchy nut and seed crumble
Follow the recipe above but swap the crumble topping for this nutty twist.
1 cup sliced or flaked almonds
½ cup LSA (not ground)
½ cup flaked coconut or coconut threads ¼ cup pumpkin or sunflower seeds
1 cup honey puffs
½ cup well-packed soft brown sugar 75g butter, melted
Good sprinkling of your favourite spice
Toss all ingredients together, then sprinkle over the poached fruit in an ovenproof dish and bake as in the recipe above.