Ingredients
• 6 Anzac or ginger snap cookies
• 1/4 cup plain flour
• 1/4 teaspoon cinnamon
• 30g unsalted chopped butter
• 35g sultanas
• 4 pink lady apples
Method
1. Preheat oven to 170°C. Place cookies in a food processor and process until they resemble rough crumbs. Alternatively, place cookies in a plastic bag, seal and pound lightly with a rolling pin until crushed.
2. Transfer crumbs to a clean bowl. Add flour, cinnamon and butter, rubbing the mixture between your fingers until it resembles coarse crumbs. Add sultanas and combine.
3. Slice the top quarter off apples, and reserve the 'lids'. Use a small sharp knife or apple corer to remove the core from each apple. Discard core. Place the apples on a baking tray - along with the 'lids' - lined with non-stick baking paper. Spoon the cookie mixture evenly among the centre of each cored apple. Bake for 20 minutes or until apples are tender and the crumble is golden brown. Serve with custard or cream.
