American apple pie and Anzac biscuits are first-class allies in a dessert that combines comfort and crunch.
For dusting:pure icing sugarTo serve:vanilla ice-cream or thick vanilla custardAnzac biscuit topping240 gm(1½ cups) wholemeal flour220 gm(1 cup) firmly packed brown sugar90 gm(1 cup) rolled oats40 gm eachdesiccated coconut and moist coconut flakes (see note)185 gmbutter, softened90 gm(¼ cup) each treacle and golden syrup1½ tspbicarbonate of sodaStewed ginger apples6Granny Smith apples, coarsely chopped30 gmpiece of ginger, thinly sliced110 gm(½ cup) brown sugar1vanilla bean, split and seeds scraped1cinnamon quill
For Anzac biscuit topping, preheat oven to 180C. Stir flour, sugar, oats, and both coconuts in a bowl to combine and make a well in the centre. Melt butter in a small saucepan over medium heat with treacle and golden syrup, add 2 tbsp cold water and stir until combined (1-2 minutes), then stir in bicarbonate of soda (1-2 minutes; be careful, mixture will froth up). Stir treacle mixture into dry ingredients. Shape mixture into a large 25cm disc on a baking tray lined with baking paper and refrigerate to chill and firm (at least 30 minutes).
For stewed ginger apples, combine ingredients in a saucepan over medium heat with 2 tbsp of water and stir occasionally until apples are tender (10-12 minutes). Spoon into pie dish or baking dish with a capacity of about 1-1½ litres, cover with Anzac biscuit topping, pushing sides into dish to enclose and bake until topping is golden brown and crisp and apples are tender and bubbling (15-20 minutes). Dust with icing sugar and serve hot with scoops of vanilla ice-cream or custard.
Note Moist coconut flakes are available at select supermarkets.