Apple, pear and Anzac biscuit crumble

Warm and soft apples and pears are divine sprinkled with crumbly, sweet, golden Anzac biscuits and served with fresh cream.

  • 20 mins preparation
  • 35 mins cooking
  • Serves 6
  • Print


Apple, pear and anzac biscuit crumble
  • 3 granny smith apples, peeled, cored, sliced
  • 3 royal gala apples, peeled, cored, sliced
  • 3 pears, peeled, cored, sliced
  • 1 cup water
  • 3/4 cup caster sugar
  • 2 cup anzac biscuit crumbs (about 10 biscuits)
  • 50 gram butter, chopped
  • ice-cream, cream or custard, to serve


Apple, pear and anzac biscuit crumble
  • 1
    Preheat oven to moderate, 180°C (160°C fan-forced).
  • 2
    In a large saucepan, combine fruit, water and sugar. Mix well.
  • 3
    Bring to boil on high. Reduce heat to medium and simmer for 10 minutes, stirring occasionally, until just softened. Spoon fruit into a 2-litre baking dish. Sprinkle Anzac crumbs over to cover fruit. Dot with butter.
  • 4
    Bake for 15-20 minutes, until crisp. Serve with ice-cream, cream or custard.


Tips: The skin can be left on the apples and pears, if you prefer. This crumble can be served warm or cold.

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