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RECIPE: Brown Butter Anzac Biscuit and Apple Crumble with Salted Butterscotch

With commemorations for ANZAC day again happening a little closer to home this year, we wanted to work with Bibina at Warners Bay to share a recipe that captured tradition and could be the star of your Sunday dinner.

Our resident chef Kirra Hughes has delivered once again and her Brown Butter Anzac Biscuit and Apple Crumble with Salted Butterscotch is as delicious as it sounds…


Anzac biscuits are delicious and easy to make. There is a recipe for everyone whether you like them ultra-chewy or more on the firm and crisp side. Today I’m going for something more delectable by turning our trusty Anzac biscuit mix into the crunchy topping on an apple crumble with salted butterscotch sauce to top it off. The comforting aroma of this dish alone will have your mouth watering.

To make this dish even more Aussie I’m incorporating macadamia nuts which are indigenous to Australia. Their creamy texture and buttery flavour are perfect with apple flavours and add an extra dimension to our Anzac mix. You could replace the macadamias with almost any nut. Pecans or hazelnuts would be equally delicious in this dish and have great texture. Bibina have one of the biggest, most reasonably priced ranges of nuts and dry goods in Newcastle where you can buy all of the ingredients for this recipe apart from the fresh apples. Drop in at the warehouse at Warners Bay to browse the aisles of delicacies to get your imagination going.

Apples are always remarkably better in season so now is the time to incorporate them into dishes. Sauteing them down with butter and spices until they are caramelised is just the thing for these cooler nights. Granny Smith apples have the perfect amount of tartness and nice crisp flesh that holds its shape. If you like your apples a little sweeter you could choose something like a Fuji or Pink Lady but stay away from any mealy textured apples.

If this dish wasn’t delicious enough we are drizzling it in a salted butterscotch sauce. The sauce is foolproof to make and completely addictive. Whack your crumble in the oven and make it while you wait. A nice vanilla icecream will offset the deep flavours of the caramels and spices. This recipe does have three stages but they are all very easy. You won’t regret it.

RECIPE

SHOPPING LIST: Eurospice Allspice, Natural Australian Macadamia, Lyle’s Golden Syrup

For the Apples:

  • 1kg Granny Smith Apples
  • 80g unsalted butter
  • 1/3 cup brown sugar
  • ½ cup water
  • 1 tsp allspice
  • 1 teaspoon cinnamon
  • Peel the apples and cut them into 1cm wedges.

Melt 80g butter in a large non-stick pan on medium heat. When the butter starts to foam add the apples and coat with the butter. If you have too many apple wedges to snuggly fit in the pan do this in two stages. Add the spices and sugar and cook for 2 minutes then pour in the water. Turn the heat up and move the apples around in the syrup until they are almost tender and the syrup is thickened. Put the apples into a large oven proof dish (or you could use a deep frying pan with a metal handle that fits in your oven).

For the Anzac crumble:

  • 1 cup rolled oats
  • 100g macadamia nuts
  • 1 cup flour
  • ½ cup desiccated coconut
  • 1/4 cup brown sugar
  • 125g butter
  • 3 tbsp golden syrup
  • 3 tbsp boiling water
  • ½ tsp bicarb soda

Preheat the oven to 170c (160 if fan forced). Place the oats, nuts, coconut, sugar and flour into a bowl and combine. In a small cup add the boiling water to the bicarb. In a medium saucepan melt the butter and let cook until it foams and starts to turn brown and smell nutty, immediately add the golden syrup and then the bicarb mix (it will foam up a little so be careful). Add to the dry mix in the bowl. Mix together until well combined. On a lined baking tray mould your biscuit mix into the shape of the dish you are using (ie. Square or oval). Pop it in the fridge for ten minutes to set its shape. Remove from fridge and top the apples with the crumble. Bake until golden brown (set the timer for 20 minutes). Letting the dish cool slightly will allow your biscuit topping to crisp up so don’t dig in too fast!

For the Salted Butterscotch:

  • 1 cup brown sugar
  • ¾ cup thickened cream
  • 60g butter, cubed
  • ½ tsp sea salt

Melt all ingredients together over a medium heat, stirring until it comes to the boil and thickens into a sauce. Add the salt and stir. Top your crumble portions with vanilla icecream and pour the butterscotch sauce over.