Turn the Anzac biscuit recipe into the topping for a dessert with a difference.

Recipe extracted from The Baker’s Companion by Allyson Gofton  Photo: Lottie Hedley

Use poached fruit of the season, and ensure it is hot before using as otherwise the crumble won’t cook up crispy.

Serves 6
Prep time: 15 minutes
Cook time: 20–25 minutes

INGREDIENTS

1 cup flour
1 cup rolled oats
½ cup white or well-packed soft brown sugar
½ cup desiccated coconut
100 grams butter, slightly softened
2 tablespoons golden syrup
1 tablespoon boiling water
1 teaspoon vanilla essence or extract
½ teaspoon baking soda
poached tamarillos, feijoas, apples or pears, freshly cooked and hot

METHOD

Preheat the oven to 180°C (160°C fan bake). Set the rack in the centre of the oven.

Stir the flour, rolled oats, sugar and coconut together in a large bowl. Rub in the butter until the mixture looks like moist crumbs.

Mix together the golden syrup, hot water, vanilla essence or extract and baking soda. Use a knife to just cut the wet ingredients into the oat crumb mixture.

Place the fruit in a 6-cup capacity ovenproof dish. The fruit should be hot and half-fill the dish. Sprinkle the crumble on top. Bake in the preheated oven for 20–25 minutes or until the crumble is golden.

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Extracted from The Baker’s Companion by Allyson Gofton, published by Penguin Random House NZ, RRP $55.00. Text © Allyson Gofton, 2019. Photography © Lottie Hedley, 2019