Anzac biscuit inspired apple pie

Commemorate the spirit of the Anzacs with a modern twist on two favourites: Anzac biscuits and apple pie. It’s a match made in heaven!

Serves 6-8

Ingredients

BISCUIT TOPPING

• 1 1/2 cups wholemeal flour
• 1 cup brown sugar, firmly packed
• 1 cup rolled oats
• 40g desiccated coconut
• 40g coconut flakes
• 185g butter, softened
• 1/2 cup golden syrup
• 1 1/2 tsp bicarbonate of soda
• Icing sugar, to serve
• Vanilla ice-cream or custard, to serve

STEWED GINGER APPLES

• 6 Granny Smith apples, coarsely chopped
• 30g ginger, thinly sliced
• 1/2 cup brown sugar
• 1 vanilla bean, split and seeds scraped
• 1 cinnamon quill

Method

1. For biscuit topping, preheat oven to 180C. Add flour, sugar, oats and both coconut ingredients in a bowl and stir to combine. Make a well in the centre.
2. Melt butter in a small saucepan over medium heat with golden syrup; add 2 tablespoons cold water and stir until combined (1-2 minutes). Next, stir in bicarbonate of soda (1-2 minutes; be careful, mixture will froth up).
3. Stir golden syrup mixture into dry ingredients. Shape mixture into a large 25cm disc on a baking tray lined with baking paper and refrigerate to chill and firm (at least 30 minutes).
4. For stewed ginger apples, combine all ingredients in a saucepan over medium heat with 2 tablespoons water and stir occasionally until apples are tender (10-12 minutes).
5. Spoon into pie dish or baking dish with a capacity of about 1-1½ litres, cover with Anzac biscuit topping (pushing sides into dish to enclose), and bake until topping is golden brown and crisp and apples are tender and bubbling (15-20 minutes).
6. Dust with icing sugar and serve hot with scoops of vanilla ice-cream or custard.