Scotch Finger Apple Crumble
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- Arnott's product: Scotch Finger
- Preparation time: 10 minutes
- Cooking Time: 25 minutes
- Serves: 8
Ingredients
2 x 800g cans pie apple
100g butter, softened¼ cup brown sugar1 x 250g packet Arnott’s Scotch Finger biscuits, crushed*1 tsp cinnamon
Method
- Preheat oven to 180°C.
- Place pie apple into a 2 Litre (8-cup) capacity ovenproof dish.
- In a bowl, add butter and brown sugar and beat, with an electric mixer, until mixture is fluffy.
- Add crushed biscuits and cinnamon and mix until combined. Spread evenly over the top of the apples. Bake for 25 minutes or until golden. Serve with cream, ice-cream or custard, if desired.
For a tempting twist:
- Add 300g frozen raspberries, blueberries, blackberries or pitted cherries with the pie apple.
- Use ground ginger in place of cinnamon.
- For a wheat free option, use Arnott's Rice Cookie instead of Scotch Finger and bake for only 20 minutes