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Apple and Passionfruit Crumble

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Apple Passionfruit Crumble

Apple Passionfruit Crumble

S. Wongkaew

Each year I bake ANZAC biscuits for ANZAC Day on April 25. The crunchy biscuits contain desiccated coconut and oats and make the perfect topping for this apple and passionfruit crumble.

Topped with a scoop of vanilla ice-cream, the apple and passionfruit crumble is one of my favorite desserts. It's easy to make and economical and the passionfruit adds a tantalizing tropical tang to an otherwise humble dessert.

Check out the ANZAC Biscuit recipe before making the crumble. Alternatively you can also use store-bought cookies such as ginger snaps.


  • 4 apples, peeled
  • Pulp from 3-4 passionfruit or use canned passionfruit
  • 1/2 tsp of sugar
  • 3-4 ANZAC biscuits for crumbling (see recipe)
  • Butter for greasing
  • Vanilla ice-cream for serving
  • Serves 4


  1. Pre-heat the oven to 350F (180C). Lightly grease a baking dish with butter. Set aside.
  2. Quarter and core the peeled apples. Slice the quarters into 1/2"-wide (1.5cm-wide) wedges. Place the apple wedges flat in the greased baking dish. Sprinkle evenly with sugar.
  3. Spoon passionfruit pulp evenly over apples.
  4. Cover baking dish tightly with foil and bake in the oven for 25-30 minutes or until soft.
  5. Remove baking dish from oven and spoon apple/passionfruit mixture evenly into four small ramekins. Crumble ANZAC biscuits on on top of fruit and then place back in the oven for 7-10 minutes, or bake until biscuits are golden brown.
  6. Remove ramekins from oven and serve immediately with a scoop of vanilla ice-cream on top.
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