It feels like autumn today - windy, grey and cold. So to celebrate I made apple and blackberry slice to use (a) some of the blackberry mountain from the allotment and (b) the leftover filo pastry from the courgette/chickpea pie experiment.
It went down rather well, with a scoop of blackberry ripple ice cream.
You'll need:
4 or 5 eating apples - peeled, cored and chopped into chunks
a small punnet of blackberries
125 filo pastry
a jolly good squirt of runny honey
a sprinkle of cinammon
15g butter, melted
First of all, stick the oven on at about 200 degrees C.
Sling the apple chunks into a small saucepan with a little water (maybe half a mug). Bring to the boil, then simmer until the apple has turned to a beautiful mush.
Take a small foil tray or whatever cake or loaf tin comes to hand. Brush all over with melted butter, and line with 4 or 5 sheets of filo pastry (each brushed with melted butter), leaving a little overlap hanging over the edge.
Place the blackberries on the pastry, and top with the apple mush. Drizzle over a good squirt of runny honey, and sprinkle with cinnamon. Fold over the overhanging edges of pastry, and then place a couple more sheets of filo on top (brushing with more melted butter).
Bake in the oven for 15-20 minutes, until golden brown and crispy.
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