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:
- Pre-heat oven to 180 degrees fan bake.
- 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.
- Add water, honey and cinnamon. Bring to the boil then simmer for 12 minutes until tender, set aside.
- In a lined oven proof dish combine all ingredients for the crumb and rub together.
- Bake for 18 minutes until golden brown, stir half way through the cooking.
- 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.
- Add porridge to bowl and top with apple and crumble, serve with cream. You can use milk if you prefer.
Serves: 3-4
