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
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Ingredients
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
Method
Apple, rhubarb and anzac crumble
- 1Preheat oven to moderate, 180°C (160°C fan-forced). Lightly grease and line a 20cm x 30cm slice pan with baking paper.
- 2In 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.
- 3To 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.
- 4Place 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.
Notes
Store in an airtight container.
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