Wowa, are you kidding an Anzac Biscuit Apple Pie?. Count me in.
This Anzac Biscuit Apple Pie is what I would call the perfect smash up of my favourite desserts. I love crunchy oaty Anzac biscuits and I adore Apple Pie. The combination for me is just too good to be true. It’s a tad sweet but you don’t need much and it keeps very well. In fact it travels well too so this would be a great picnic dessert.
It’s kind of a timely dessert because pretty soon it is Australia’s national day. The “Anzac” biscuit is a much loved tradition that dates back to WW2 when these hardy biscuits were sent to our poor soldiers fighting in foreign lands. They would provide much needed sustenance and a drop of crunchy love sent from afar. It’s just a little touch of nostalgia.
Maybe you could make one of these for Australia’s National Day. During the little break I took this month I stayed with my family at my sisters house north of Sydney in Port Macquarie. She has a knack for whipping up quick treats. She produced a great Anzac slice and I thought it was a great idea. Later I saw this even better idea in a copy of gourmet magazine from 2015. I have used the basic idea here but have re-worked the recipe to suit what I had in my cupboard. ( one of the things I promised myself I would do this year).
I’ve used a nice ceramic dish but you can use a glass baking dish or a pie dish or even a square baker, it doesn’t matter . The trick is to not make the topping extra thick because it won’t cook through to crunchy. So make it just the right size to fit the dish pressed out to about 3 cm or 1 1/2 inches thick.
- 90 gram rolled oats 1
- 80 gram coconut 1 cup
- 200 gram raw sugar 1 cup
- 140 gram plain flour
- 125 gram butter
- 3 tablespoons treacle or golden syrup
- 3 tablespoons water
- 1 teaspoon bi carbonate of soda
- 6 apples peeled chopped Pink ladies are great- don't use flowery apples like Bramleys
- 3 tablespoons lemon Juice approximately juice of 1 lemon
- 3 tablespoons honey
- 1/2 teaspoons cinnamon
My oven is very cool. this might work better if you turn off the fan in your oven or just make sure the temperature is about 160 C/ 320 F so it cooks just a little slowly with out browning too quickly on the outside