Apple and apricot anzac crumble with honey whiskey cream




Prep Time


Cook Time

The flavours in this dessert combine well and make a delicious addition to Anzac celebrations.



For the apple mixture

  • 6 Granny Smith apples — peeled, cored and cut into 1.5cm cubes.
  • ¼ cup water
  • 2 tablespoons golden syrup
  • 410g can halved apricots in juice — drained and halved

For the anzac crumble

  • 200g butter
  • 2 tablespoons golden syrup
  • 1¼ cups rolled oats
  • 1¼ cups desiccated coconut
  • 1¼ cups flour
  • 1 cup brown sugar

For the honey whiskey cream

  • 1 cup cream
  • 1 tablespoon honey
  • 1–1½ tablespoons whiskey


For the apple and apricot anzac crumble with honey whiskey cream

  • Preheat the oven to 170°C (160°C fan bake).
  • Put the apples, water and golden syrup in a large saucepan and cook over a medium heat for 10 minutes, stirring regularly.
  • Combine the apples and the apricots in a 25cm-diameter round oven dish.
  • To make the Anzac Crumble, melt the butter and golden syrup in a large pot. Stir in the remaining ingredients.
  • Sprinkle the crumble over the fruit and bake for 30 minutes or until golden.
  • To make the Honey Whiskey Cream, whip the cream until stiff peaks form.
  • Dissolve the honey in the whiskey and whip into the cream.
  • Serve the crumble hot with a dollop of the Honey Whiskey Cream.