Honey Apple and Anzac Crumble Porridge

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Easter’s been and what comes next is Anzac day, you cant go wrong with your classic Anzac biscuit! However this time I decided lets change it up and make a simple breakfast snack either for before the dawn service or for when you get home. A short forage ended with finding a beautiful tart apple tree, the apples have a few dark circles but a quick wash and peel before dicing solved that problem.  Tart apples cooked with honey and cinnamon and added to creamy porridge with crunchy Anzac crumb and a pour of cream ended up being a bowl full of happiness.

Honey Apple and Anzac Crunch Porridge

Ingredients:
Honey apple
4x tart apples, peeled and 1cm dice
1 heaped dsp. honey
1 tsp. cinnamon
1 cup. water
Anzac Crumb
1 cup. scotch oats
1/4 cup. self raising flour
1/2 tsp. cinnamon
2 tbsp. golden syrup
50 gm. butter, melted
Porridge
1 cup. scotch oats
1 1/2 cup. milk
1 1/2 cup water
1/2 tsp. salt

Cream to serve

Method:

  1. Pre-heat oven to 180 degrees fan bake.
  2. Peel apples and dice into 1cm pieces, a easy way to remove apple from the core is to make 4 cuts around the core see pictures below.
  3. Add water, honey and cinnamon. Bring to the boil then simmer for 12 minutes until tender, set aside.
  4. In a lined oven proof dish combine all ingredients for the crumb and rub together.
  5. Bake for 18 minutes until golden brown, stir half way through the cooking.
  6. In large heavy based pot over a medium to high heat combine oats, water, milk and salt. bring to the boil stirring constantly and cook out for 5 minutes until thickened.
  7. Add porridge to bowl and top with apple and crumble, serve with cream. You can use milk if you prefer.

Serves: 3-4