TRAX Pink Lady Apple Crumble

Autumn may be upon us but there are still
plenty of fresh apples available, and lots of
ANZAC biscuits. So, here’s a recipe where you
can use both and make a fantastic, mouth
watering, ripper of a desert for the troops at
home or in the camp site.

TRAX Pink Lady Apple Crumble
Serves 6
Ingredients
1 kg Pink Lady apples, peeled, cored and cut into
wedges.
4 tbsp lemon juice
1 tbsp ground cinnamon
1/3 cup firmly packed brown sugar
Crumble
8 Anzac or ginger snap biscuits, crushed
1/3 cup plain flour
1/4 tsp cinnamon
50g unsalted butter, chopped

Method

1. Preheat oven to 180°C. or have Camp Oven
   fairly hot.
2. Combine the crumble ingredients into a
   bowl and using your fingertips rub the butter
   through the mixture until it resembles fine
   breadcrumbs.
3. In a separate bowl combine the apple with
   all the other ingredients and mix thoroughly.
4. Spoon the mixture into a 1.5 litre (6 cup)
   capacity, ovenproof dish.
5. Scatter the crumble mixture evenly over the
   apples.
6. Bake at 180 °C or in the hot camp oven for
   about 20 minutes or until golden.
7. Spoon the apple crumble into serving
   bowls.
   Serve warm with Ice Cream or whipped Cream.
   You will have ‘em coming back for 2nds and 3rds!