Apple, rhubarb and anzac crumble

With a crumbly crust made from sweet golden Anzac biscuits, this apple and rhubarb baked dessert is full of flavour, texture and goodness.

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


Apple, rhubarb and anzac crumble
  • 3/4 cup caster sugar
  • 1/2 cup water
  • 3 green apples, peeled, cored, sliced
  • 1 bunch rhubarb, trimmed, chopped
  • 125 gram punnet raspberries
  • 10 anzac biscuits
  • 50 gram chopped butter
  • icing sugar, to serve
  • ice-cream or cream, to serve


Apple, rhubarb and anzac crumble
  • 1
    Preheat oven to moderate, 180°C (160°C fan-forced). Lightly grease and line a 20cm x 30cm slice pan with baking paper.
  • 2
    In a food processor, combine biscuits and flour. Pulse to form fine crumbs. Add butter and egg, processing to combine. Spread mixture evenly over base of pan, pressing down firmly with a fork. Bake 10-12 minutes, until golden.
  • 3
    To make filling: Meanwhile, in a medium saucepan, combine condensed milk, sugar and golden syrup. Stir over low heat 8-10 minutes, until golden. Stir through nuts and pour evenly over base. Bake 10-12 minutes, until golden. Cool completely.
  • 4
    Place chocolate in a microwave safe jug. Microwave on medium power in 30-second intervals, stirring after each, until smooth. Drizzle over slice. Allow to set.


Store in an airtight container.