With the long weekend upon us I decided it was time to do some baking and of course Anzac biscuits were on my mind with ANZAC Day being a couple of days away.  I was coming up with all different ways to use them but kept coming back to a crumble.  I pictured the Anzac crumb layered up with fruit and yoghurt so off to work I went to create this dessert.

Here’s the Anzac Crumb Recipe


1/2 cup SR flour
1/2 cup rolled oats
1/2 cup brown sugar
1/4 cup coconut
60g butter
1tbs golden syrup


  1. Preheat oven to 170
  2. Combine flour, oats, brown sugar and coconut in a mixing bowl.
  3. Melt butter and golden syrup in microwave for 20 seconds, stir.  Melt for a further 10 seconds or until butter is completely melted.
  4. Add the melted butter to the dry ingredients and combine.
  5. Spread out on the baking tray.
  6. Bake for 15 minutes.
  7. Allow to cool then transfer to a container.


Creating the dessert  

As you can see I’ve layered strawberries, yoghurt and the Anzac crumb.  I put this little video together while I made it too.  You should be able to make 4-6 of these, I made 4 and had some crumb left over.

What you’ll need:

2 punnets of strawberries
400g yoghurt (I’ve used a honey flavoured one by Chobani but you could opt for vanilla or natural)
1 batch of Anzac crumb


  1. Slice strawberries and place first layer in glass.
  2. Spoon yoghurt on next. 
  3. Sprinkle the crumb in (approx 2 dessert spoons per layer).
  4. Repeat the above 3 steps.

Enjoy your treat.
P.S. the crumb also tastes delicious sprinkled on icecream.

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