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