Raspberry Frangipane and Apple compote ANZAC crumble

Raspberry Frangipane, Apple Compote & ANZAC Crumble Slice (Gluten Free)

A heartfelt bake to honour ANZAC Day — part crumble, part tart, part slice, and entirely delicious.

ANZAC Day has just passed here in Australia, and every year the day settles differently in my chest. It’s a day of deep reflection — a moment for both Australia and New Zealand to honour the service men and women who have stood, and still stand, in harm’s way. The day starts before dawn in solemn respect, with official services, gun salutes and bugle calls into the rising suns rays. A morning of community and heart and a sense of spirit that is not replicated on any other day of the year.

I’ll never fully understand the complexity of war, but I hold profound respect for those who serve: the mothers and fathers away from their children, the partners separated by oceans, the friends who don’t come home. The ANZAC biscuit itself carries that legacy — a love story of those left behind sending nourishment, care, and a piece of home to men fighting far away. I have written about this love story here.

So every year, I bake something that feels aligned with that sentiment. This year’s creation was an impromptu morning whirlwind: a dessert built from apples that needed using, a half-empty packet of frozen raspberries, and the inevitable ANZAC biscuit elements that always seem to call my name this time of year. The end result? A hearty, deeply satisfying hybrid dessert: part raspberry coconut slice, part apple pie, part ANZAC crumble. Warm, comforting, familiar — and an unexpected hit with the family. Served with a homemade warm custard (recipe here) with a warm pie or with a tart natural yoghurt and a cold pie. Either way this is dessert worthy of center stage on a dining table.

This is a dessert that wears many hats. Slice, tart, warm pudding-like crumble. All are correct. All are delicious.

Lest We Forget.

Why You’ll Love This Recipe

• A beautiful ANZAC-inspired twist — the golden oat topping brings nostalgia and warmth.

• Gluten free without compromise — use GF oats or quinoa flakes.

• The textures are heavenly — soft apple compote, nutty frangipane, juicy raspberries, and a crisp ANZAC crumb.

• Perfect for gatherings — carries well, slices perfectly, and feeds a crowd.

• Flexible + forgiving — use pears instead of apples, berries instead of raspberries, or whatever you have on hand.

• Not-too-sweet comfort dessert — ideal for afternoon tea, warm pudding-style dessert, or even breakfast (I won’t judge).

This dessert came together in that wonderfully chaotic, creative way that often leads to the best kitchen surprises — a handful of apples, the tail end of a raspberry packet, and the inevitable ANZAC influence that always surfaces for me this time of year. What emerged was something far more special than the sum of its parts: a slice that feels nostalgic, comforting and celebratory all at once.

It’s the kind of bake that invites you to slow down, to sit with a cup of tea, and to remember the stories that shape us — whether they’re family memories, ANZAC traditions, or simply moments shared around the table. Warm or cold, for dessert or morning tea, this is a slice that fits beautifully into any occasion, offering both heart and flavour in equal measure.

A little experimental, a little sentimental, and very, very delicious.

RECIPE: Raspberry Frangipane, Apple Compote & ANZAC Crumble Slice

Prep time: 10 min
Cook time: 60 min
Keyword: gluten free, ANZAC, dessert, afternoon tea
Serves: 10–12

Frangipane Layer

• 1/3 cup caster sugar

• 75 g butter

• 1 egg

• 1 tsp vanilla extract

• 1 1/2 cups almond meal

• 1/2 cup raspberries (fresh or frozen)

• 1 tsp ground cinnamon

• 1 tbsp caster sugar (extra)

Apple Compote

• 4 medium apples, peeled + cored

• 2 tbsp caster sugar

• 2 tbsp water

ANZAC Crumb

• 1 1/4 cups rolled oats (GF if needed)

• 3/4 cup caster sugar

• 1 cup desiccated coconut

• 1/2 cup linseed meal or LSA

• 1/2 cup besan (chickpea) flour

• 100 g butter

• 2 tbsp golden syrup

• 2 tbsp boiling water

• 1 tsp bicarb soda

METHOD

1. Preheat oven to 180°C. Grease a baking dish at least 5 cm deep and 25 cm wide (a cast iron pan works beautifully).

2. Chop apples into 1–2 cm chunks. Place in a pot with sugar and water.

3. Cover and cook over medium heat for 20 minutes, stirring occasionally, until tender but still holding shape.

4. Meanwhile, make the frangipane: beat butter and sugar until light and fluffy.

5. Add egg + vanilla and mix until just combined.

6. Add almond meal and briefly mix.

7. Spread frangipane mixture across the base of your baking dish. Top with raspberries, cinnamon and extra caster sugar.

8. Bake for 20 minutes.

9. Make the ANZAC crumb: combine oats, sugar, coconut, linseed meal and besan in a bowl.

10. Heat butter and golden syrup in the microwave for 1 min, then stir until emulsified.

11. Add boiling water + bicarb and allow it to foam.

12. Pour over dry ingredients and mix well.

13. Remove frangipane from oven, spoon apple compote over the top, and finish with the ANZAC crumble. Do not press down.

14. Bake for 40 minutes, checking at the 30-minute mark. Cover with foil if browning too quickly.

15. Once golden and fragrant, remove and allow to cool slightly.

16. Enjoy warm or cold — both are divine.

TIPS & VARIATIONS

• Swap the fruit: Pears work beautifully, as do plums or mixed berries.

• Make it dairy free: Use plant-based butter.

• Add spices: Cardamom, nutmeg or mixed spice lift the apple compote beautifully.

• Add crunch: Scatter flaked almonds over the crumble.

• Turn it into a tart: Press the frangipane into a tart tin and bake as usual.

• Make it extra ANZAC-y: Add 1 tsp ginger to the crumb for a more traditional edge.

SERVING & STORAGE

• Serve warm with custard, vanilla ice cream or yoghurt.

• Serve cold for a firm, sliceable treat with your morning cuppa.

• Fridge: Keeps 4–5 days in an airtight container.

• Freezer: Freeze slices for up to 2 months. Reheat in the oven for best texture.

FAQ

Q. Can I make this fully gluten free?

Yes — simply use gluten free oats or quinoa flakes. Besan (chickpea) flour is naturally gluten free.

Q. Can I use fresh raspberries?

Absolutely. Fresh or frozen both work perfectly.

Q. Can I prepare this in advance?

Yes. It slices beautifully once chilled and reheats wonderfully.

Q. Is there a nut-free version?

You’d need to replace almond meal + frangipane entirely — a simple vanilla sponge would work if adapting for allergies.

Raspberry Frangipane, Apple Compote and ANZAC Crumble

Prep Time 10 minutes mins

Cook Time 1 hour hr

Ingredients

Frangipane

• 1/3 cup Caster Sugar
• 75 g Butter
• 1 Egg
• 1 tsp Vanilla Extract
• 1 1/2 cup Almond Meal
• 1/2 cup Raspberries frozen or fresh I used frozen
• 1 tsp ground Cinnamon
• 1 tbsp Caster Sugar extra

Apple Compote

• 4 medium apples peeled and cored
• 2 tbsp Caster sugar
• 2 tbsp water

ANZAC Crumb

• 1 1/4 cups GF Rolled Oats or Quinoa Flakes
• 3/4 cup Caster Sugar
• 1 cup Dessicated Coconut
• 1/2 cup Linseed Meal or LSA
• 1/2 cup Besan chickpea Flour
• 100 g Butter
• 2 tbsp Golden Syrup
• 2 tbsp boiling water
• 1 tsp Bicarb soda

Instructions

• Preheat oven to 180C and butter your baking dish of choice but must be at least 5 cm high and 25cm wide (mine was a cast iron pan)
• Chop the apples into 1 – 2cm chunks. Place into a saucepan with the sugar and water.
• Cover and set over a medium heat for 20 minutes or until the apple is tender and translucent but still holding shape, stir occasionally.
• Meanwhile in a food processor or stand mixer make the frangipane, beat caster sugar and butter together until light and fluffy.
• Add the egg and vanilla and mix until just incorporated.
• Add the Almond meal and quickly mix together.
• Spoon into the baking dish and spread to evenly cover the base. Top with the raspberries, then sprinkle over the cinnamon and extra caster sugar.
• Bake in the middle rack of oven for 20 minutes.
• While the frangipane is baking make the ANZAC biscuit mix.
• In a bowl combine oats, caster sugar, coconut, linseed meal and besan flour.
• In a heat proof jug place the butter and golden syrup and microwave on high for 1 minute. Remove and stir until the golden syrup and butter emulsify.
• Add the boiling water to the butter mix followed by the bicarb soda and mix until bubbles start.
• Pour the butter mix into the dry ingredients and mix until evenly combined.
• Remove the frangipane from oven after 20 minutes, evenly spread over the apple compote. Then top with the ANZAC biscuit mix loosely to cover. Don’t press the mix down.
• Place back into the oven and bake for 40 minutes checking after 30 minutes for doneness and browning. If the crumb is browning cover with foil until cooked.
• Once cooked remove from the oven and cool slightly before serving.
• Great hot or cold.

Notes

• Use gluten free oats or Quinoa flakes to keep this recipe gluten free
• Besan (chickpea) flour can be found at health food stores, Indian grocers or online.
• If you don’t have apples, pears would work perfectly.

 

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Keyword: afternoon tea, almond, ANZAC, Bakery, Berry, dessert, frangipane, gluten free, morning tea, Warm

If you Love this recipe try one of these

As the base in a deconstructed Lemon meringue Pie

As a Ganache filled indulgence bomb.

A spiked with ginger and Qunioa ANZAC Biscuit

or The new Chickpea (Besan) ANZAC i’ve been making

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