Anzac crumble

6 medium granny smith apples, peeled, cored, sliced

⅓ cup caster sugar

1 vanilla bean, seeds scraped

1 teaspoon cinnamon

½ quantity Crunchy Anzac biscuit mixture 1 Combine apples, sugar, vanilla seeds and pod, the cinnamon and 2 tablespoons of water into a medium saucepan. Cook, covered loosely over medium heat, stirring occasionally, for about 15 minutes or until apples are tender.

2 Preheat the oven to 180°C (160°C fan-forced). Spoon the apple mixture into a 1 litre (4-cup) skillet or ovenproof dish. Crumble over the Anzac biscuit mixture. Place the skillet onto an oven tray. Bake for 30 minutes or until topping is golden brown.

Suitable to freeze.

Ice-cream sandwiches

Sandwich scoops

of vanilla bean ice-cream between

2 biscuits. Freeze overnight or until very firm. Serve drizzled with

golden syrup.