This dessert is a big biscuit (cookie) with juicy apples underneath. Serve it warm with ice cream or cream or just munch on it like it is.
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 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 ANZAC 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 brilliant idea. Later I saw this even better idea in a copy of gourmet magazine from 2015. My apple/cookie pie is simple using basic store cupboard essentials.
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
- You'll need. Oven 160 C/ 320 F. A baking sheet lined with baking paper and a ceramic pie or baking dish approximately 24 cm / 9 1/2 in
- Put the oats, coconut, raw sugar and flour into a medium sized bowl. Mix it together well.
- Put the water, treacle and butter into a bowl and microwave till melted. it should be quite warm (just under boiling point.) Take it out and add the teaspoon of bi carbonate of soda and stir. It will froth up. You could also heat in a small pot on the stove.
- Mix the oat mixture and the bi carb mixture together till well combined. Push the mixture onto a lined tray in a circle the size of your pie dish. Now refrigerate till cold or freeze 15 minutes.
- Put the sliced apples into a wide bottomed pot with the lemon juice and honey. Turn onto a medium heat and stir well. When it starts to simmer stir regularly till the apples are just cooked through. If the mixture becomes dry and starts to stick before they are cooked add 2 tablespoons water extra. The apples still have a nice texture and are JUST cooked.
- Pour into a ceramic dish or pie dish.
You can make the recipe till this point and leave for a day till you want to bake. * The apples may discolour a bit.
- Lift the big biscuit off the tray still on the paper and turn onto the top of the baking dish containing the apples tucking it in all around the sides.
- Bake for 30 minutes or till golden. Dust with icing sugar and toasted coconut and serve warm with ice cream or cream.