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Apple & Feijoa Anzac Crumble

You may think you don't need another crumble recipe but seriously this one will convince you otherwise. With acknowledgment of Anzac Day this past Sunday, I decided to make an Anzac biscuit-inspired crumble - and it does not disappoint. The sweet and crunchy topping pairs wonderfully with autumn apples and feijoas, and a touch of ginger. It went down a treat here and I know it won't be the last I make before the feijoa season is out. Enjoy!
Servings 6
Prep Time 20 minutes
Cook Time 35 minutes

Ingredients

Fruit Base

  • 4-5 cooking apples, about 600g, cores removed and thinly sliced
  • 1 cup scooped feijoa flesh
  • 1 tsp ground ginger
  • 1 tbsp golden syrup or brown sugar

Crumble topping

  • 1/3 cup 50g flour – can use wheat, spelt or gluten-free flour
  • ¼ cup 50g brown sugar
  • ¾ cup 60g desiccated coconut
  • ¾ cup 90g rolled oats
  • ¼ tsp baking soda
  • Pinch of salt
  • 75 g butter or olive oil
  • 1 tbsp golden syrup

Instructions

  • Preheat the oven to 180C.
  • Prepare the apples and feijoas and place them into a 20 x 25cm baking dish. Add the ginger and golden syrup and toss to combine. Place in the oven so the fruit begins cooking while you prepare the topping.
  • Combine dry ingredients for the crumble topping in a large bowl. Melt together the butter and golden syrup in a small saucepan. Pour this over the dry ingredients and combine. Scatter the crumble evenly over the fruit.
  • Bake for 30-35 minutes, until the apples are tender and the topping is golden and fragrant. Serve with runny cream or vanilla ice cream. Leftovers can be stored in the fridge and consumed within 2 days.