Mmm…can you smell that? It’s the deliciously fragrant aroma of tart Granny Smith apples with the woody scent of cinnamon filling your home. Our take on this classic Aussie dessert will warm hearts and tummies this Winter Solstice. The twist? Whip out your Scotch Finger biscuits from the pantry to make the crunchy crumble and add a little coconut for buttery sweetness. Arm your family with a spoon, ladle or shovel – and dig in!
SCOTCH FINGER APPLE CRUMBLE
Prep time: 30 minutes
Cooking time: 30 minutes
1kg Granny Smith apples, peeled and cored
125 gm butter, softened
1/2 cup brown sugar
250 gm packet Arnott’s Scotch Finger biscuits
1 tsp cinnamon
½ cup shredded coconut
Pre-heat oven to 180°C.
Slice apples into 1/8 pieces.
Place in a medium to large saucepan with 1 tablespoon of water, cover with lid and cook for 10 minutes. Remove the lid and let sit for 5 mins.
Meanwhile, place biscuits and cinnamon into the food processor and process until crumbed. Set aside.
Place butter and sugar in a large bowl. Using your hands, rub together until combined. Add biscuit crumbs and coconut. Mix until well combined.
Place the apple mixture into a 1.5L baking dish and top with crumble mixture.
Bake for 25 mins or until golden.
Serve with whipped cream, ice cream or vanilla yogurt.
Try another apple variety if you don’t have Granny Smith .
Every family has a secret ingredient they add to their Apple Crumble – do you have a flavour twist? Show us what you add to make it yours!
Access the Recipes
Check out other recipes from Arnott’s Big Recipe Release here.
Arnott’s Scotch Fingers
Enjoy a cuppa with the classic Arnott’s Scotch Finger biscuits. Purchase them here.