Apple and Walnut ANZAC Crumble

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Is there anything more comforting than a crumble? Or wait, an apple and walnut ANZAC crumble? This one is literally Autumnal heaven.

Perfect for a long, lazy Sunday lunch, a mid-week dinner, and just about every occasion in between. Fruit crumbles give so much bang for your buck. They are technically quite easy, and a crumble can be adapted to pretty much any season with seasonal fruit. This ANZAC-spiced apple walnut crumble is comfort food central. Baked apple rolled in cinnamon sugar and topped with an ANZAC biscuit-inspired topping. Pass the ice cream, please!

Apple & Walnut ANZAC Crumble with ice cream

Now just a heads up. This crumble is for a crowd and will easily feed 8 people dessert. You can simply half the recipe for a smaller size. Bring to the table just out of the oven while it’s still bubbling away in the pan.

ANZAC Biscuits are one of Australia’s best inventions. While their exact origins aren’t known, it’s rumored they became popular during WW1 because they were easily sent overseas to troops. With their readily available ingredients and lack of eggs, they kept well and stayed fresh during the long boat trips. And so somewhere along the line, they were named ANZACs, after the Australian & New Zealand Army Core.

Living in a small country town, ANZAC Day is quite a big event. All the kids march up the main street together with our local veterans. Homemade ANZAC biscuits are passed around by the onlookers lining the street. Everyone then heads up to the park for the memorial service and the day normally ends at the pub with a little two up.

What you’ll need

Equipment

This apple and walnut crumble is baked in my Chasseur 28cm cast iron skillet. I love to cook a crumble in cast iron. And if you’ve been around for a bit you will know about my obsession for good quality, cast iron cookware. There is something about the way the edges of a crumble bake when cooked in a cast-iron pan. Those caramelized edges are the best bits! If you don’t have a cast-iron frypan, a ceramic oven-proof baking dish will also do the job.

From the pantry

  • Fruit – Lemons, Cooking apples. I generally use 8 granny smith apples for this crumble
  • Dry goods – White sugar, plain flour, brown sugar, desiccated coconut, rolled oats
  • Ground cinnamon 
  • Unsalted butter
  • Walnuts, shelled and roughly chopped
  • Golden syrup

The details

Apple Base

  1. Preheat oven to 160°c.
  2. In a large bowl, pop in the lemon juice. Peel and core the apples. Cut them into a rough 2cm dice. Add to the bowl and toss the apple in lemon juice to coat.
  3. In a separate bowl combine flour, white sugar & cinnamon. Gently mix.
  4. Add to the apples and toss the to thoroughly coat them. Pop the apples into a cast iron frypan.
  5. Dot the apple with the butter bits randomly around the pan

Crumble Topping

  1. Roughly chop the walnuts and spread over the top of the apple base.
  2. In a bowl combine the remaining dry ingredients. Mix well.
  3. Melt the butter and golden syrup in a saucepan. Add to the dry ingredients. Mix through to combine.
  4. Crumble the topping over the apple and walnut base.
  5. Pop into the preheated oven for 1 hour. Serve just out of the oven with ice cream and a drizzle of golden syrup.

Tips for a good crumble

  • Select crunchy, firm, cooking apples. I like to use granny smiths. Their tart flavour just works so well baked. However I have also used gifted apples (unknown variety) from my neighbour’s front yard. Although slightly different in flavour, both crumbles were a hit!
  • Serve this one warm, just out of the oven with a good scoop of vanilla ice cream and a drizzle of golden syrup. Homemade custard is also a REALLY good idea.
  • Always unsalted butter. I also don’t compromise on butter. I’m a big Lurpak fan and you will generally always find a few bars in my fridge. As the saying goes, butter is always better.

Enjoy! I hope you love this crumble as much as I do.

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Love the humble apple? Here are a few more apple posts…

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Apple & Walnut ANZAC Crumble with ice cream

Apple and Walnut ANZAC Crumble

  • Author: Emma Lee
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: 8 people 1x
  • Category: Dessert
  • Cuisine: Australian

Description

Is there anything more comforting than a crumble? Or wait, an apple and walnut ANZAC crumble? This one is literally Autumnal heaven.


Ingredients

Units Scale

Apple Base

  • 1 Lemon (Juiced)
  • 1 kg Peeled, cored, chopped cooking apples (Roughly 8 granny smith apples)
  • 1/4 c White Sugar
  • 1 tsp Cinnamon (Ground)
  • 2 tsp Plain Flour
  • 25 g Butter (Unsalted, cut up into about 8 pieces)

Crumble Topping

  • 100 g Walnuts (Roughly Chopped)
  • 1 1/2 c Oats
  • 1/2 c Brown Sugar
  • 1/2 c Desiccated Coconut
  • 50 g Butter (Unsalted)
  • 2 tbsp Golden Syrup

Instructions

Apple Base

  1. Preheat oven to 160°c.
  2. In a large bowl, pop in the lemon juice. Peel and core the apples. Cut them into a rough 2cm dice. Add to the bowl and toss the apple in lemon juice to coat.
  3. In a separate bowl combine flour, white sugar & cinnamon. Gently mix. Add to the apples and toss the to thoroughly coat them.
  4. Pop the apples into a cast iron frypan. Dot the apple with the butter bits randomly around the pan.

Crumble Topping

  1. Roughly chop the walnuts and spread over the top of the apple base.
  2. In a bowl combine the remaining dry ingredients. Mix well.
  3. Melt the butter and golden syrup in a saucepan. Add to the dry ingredients. Mix through to combine.
  4. Crumble to topping over the apple and walnut base.
  5. Pop into the preheated oven for 1 hour. Serve just out of the oven with ice cream and a drizzle of golden syrup.

Notes

Now just a heads up. This crumble is for a crowd and will easily feed 8 people dessert. You can simply half the recipe for a smaller size. Bring to the table just out of the oven while it’s still bubbling away in the pan.

Keywords: Apple,, Aurtumn, Crumble,, For a crowd

THIS POST IS IN COLLABORATION WITH CHASSEUR. A BRAND I LOVE. ALL OPINIONS ARE 100% MY OWN. 

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