Dairy-Free Anzac Biscuit Crumble with Stone Fruit
A deconstructed version of the classic Anzac biscuit, made dairy-free and served with seasonal stone fruits. Great for a light lunch or dessert.
Ingredients
- 1 cup Rolled oats
- 1 cup Desiccated coconut
- 1 cup All-purpose flour
- 1/2 cup Brown sugar
- 1/2 cup Dairy-free butter
- 2 tbsp Golden syrup
- 1 tsp Baking soda
- 2 tbsp Boiling water
- 2 Peaches, sliced
- 2 Plums, sliced
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to 150°C.
- 2In a large bowl, combine rolled oats, desiccated coconut, flour, and brown sugar.
- 3In a saucepan, melt dairy-free butter and golden syrup over low heat.
- 4In a small bowl, dissolve baking soda in boiling water. Add to the melted butter mixture.
- 5Pour the wet ingredients into the dry ingredients and mix well.
- 6Spread the mixture evenly on a baking sheet lined with parchment paper.
- 7Bake for 10-12 minutes, or until golden brown.
- 8Let cool completely, then break into pieces to form a crumble.
- 9Serve the Anzac biscuit crumble with sliced peaches and plums.
Substitutions
Dairy-free butter →
DAIRY
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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