Arnott’s Scotch Finger Apple Crumble

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!

Note: Arnott’s Scotch Finger not available in New Zealand.

Servings:6
Occasion:Dessert, Entertaining
Cooking Time:30 mins
Preparation Time:30 mins

Made with

Scotch Finger

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Ingredients

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

Preparation

Step 1

Pre heat oven to 180°C.

Step 2

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 lid and let sit for 5 mins.

Step 3

Meanwhile place biscuits and cinnamon in the bowl of the food processor and process until it is crumbs. Set aside.

Step 4

Place butter and sugar in a large bowl and using your hands, rub together until combined. Add biscuit crumbs and coconut. Mix until well combined.

Step 5

Place apple mixture into a 1.5 litre baking dish then top with crumble mixture. Bake for 25 mins or until golden.

Step 6

Serve with cream, ice cream or vanilla yogurt.

Notes