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.