Anzac Apples — whole baked apples with a crunchy crumble made from crushed Anzac biscuits, cinnamon + butter. The campsite version of a classic Aussie dessert. 30 minutes in the camp oven, served warm with cream or custard.

Uses leftover (or hard) Anzac biscuits — the perfect way to use up the bottom of the packet.

Photo by Terry Granger on Unsplash

Serves: 4 · Prep: 10 minutes · Cook: 15-20 minutes · Equipment: camp oven + trivet, enamel plate or cake tin, apple corer, plastic bag + rolling pin

Photo: Bryam Blanco / Unsplash

• 4 Pink Lady or Granny Smith apples
• 12 Anzac biscuits (hard ones — soft don't crumb properly)
• ¼ cup plain flour
• Large pinch ground cinnamon
• 30g butter, cut into small pieces

Optional add-ins: 2 tbsp brown sugar; pinch nutmeg; ¼ cup sultanas or chopped dates; 2 tbsp golden syrup drizzled inside.

To serve: dollop of cream OR hot custard OR vanilla ice cream OR Greek yogurt.

1. Pre-heat camp oven to medium with a trivet inside.
2. Grease an enamel plate or cake tin that fits inside the camp oven.
3. Crush the biscuits. Place in a plastic bag + crush finely with a rolling pin (or a wheel brace if you're proper bushy).
4. Make the crumb. Pour crushed biscuits into a bowl. Add butter, flour + cinnamon. Rub between fingertips until like breadcrumbs that hold together when squeezed.
5. Prep the apples. Slice tops off about ¼ down (KEEP the tops). Core out the centres with a corer or knife. If they won't stand, slice a flat from the bottom.
6. Stuff the apples. Pack the empty core with the biscuit crumb. Pile any leftover on top. Excess can be rolled into balls + baked alongside.
7. Place in the dish with the apple tops alongside.
8. Bake 15-20 minutes until apples soften + crumb is lightly browned.
9. Serve warm with cream or custard.

• Apple choice matters: Pink Lady, Granny Smith + Bramley work best — firm flesh that holds shape
• Soft Anzacs don't work — they go gluey instead of crumbly. Use hard biscuits (older = better)
• Add raisins or dates in the cavity for extra sweetness
• Drizzle golden syrup or maple syrup inside before stuffing for extra sticky-sweet
• Other fruit: works on pears (cook 10 mins less) or peaches (5-7 mins)
• Without a camp oven: kitchen oven 180°C for 20-25 minutes
• Make ahead: stuff apples up to 2 hours ahead, refrigerate, bake fresh

The kid-pleasing camp dessert that uses up the leftover Anzac biscuits everyone forgot about. Warm baked apple + crunchy oat-coconut crumb + cream = perfect chilly-evening sweet.

Anzac biscuits get hard quickly — instead of binning them, crumble them. Best dessert use you'll find.