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
- Pre-heat the oven to 350F (180C). Lightly grease a baking dish with butter. Set aside.
- 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.
- Spoon passionfruit pulp evenly over apples.
- Cover baking dish tightly with foil and bake in the oven for 25-30 minutes or until soft.
- 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.
- Remove ramekins from oven and serve immediately with a scoop of vanilla ice-cream on top.