ANZAC recipe: Salted butterscotch and jazz apple crumble

Jazz apple caramel crumble
A delicious twist on a classic dessert. Photo credit: Supplied.

Traditionally ANZAC day is marked by a dawn service, a day of remembrance, and nibbling on some delicious oaty bikkies. 

But while it will look a little different this year, you can still mark the day from your own lockdown bubble. A virtual dawn service will be broadcast from 6am on RNZ, and Kiwis are encouraged to gather at their driveways or backyards for 'The Last Post' and a reading of the Ode of Remembrance in both Te Reo Māori and English.

And if you want to create a delicious ANZAC treat but you're a bit over cookies after four weeks of home baking, we have you covered. Gretchen Lowe, the food blogger behind 'My Weekend Table', has created a delicious twist on a classic recipe with this simple oaty butterscotch and apple crumble.

New-season Jazz apples create a tangy-sweet flavour that cuts through the caramel for a not-too-sweet (but rich) dessert.


  • 1⁄2 cup flour
  • 1⁄4 cup brown sugar
  • Pinch sea salt
  • 1 tsp ground cinnamon
  • 100g cold butter cubed
  • 1⁄2 cup rolled oats


  • 6 Jazz Apples, peeled, cored and chopped
  • 2⁄3 cup caramel (I used Highlander caramel)
  • Pinch of sea salt
  • 30g butter, chopped


  1. Preheat the oven to 180C.
  2. For the topping, combine the flour, brown sugar, salt, and cinnamon in a bowl.
  3. Add the butter cubes and rub into dry ingredients to resemble breadcrumbs.
  4. Stir in the oats, then set aside in a fridge while you cut the apples.
  5. Toss the chopped apples well with the caramel sauce and salt.
  6. Split the mixture between 4-6 ramekins, top each with a knob of butter then sprinkle the oaty
  7. topping evenly all over each.
  8. Bake for 40-50 minutes until the apples are bubbling and the crumble is golden brown.

Serve with lots of ice cream.