4 apples (or pears), washed and cored
Preheat oven to 225 degrees. Thinly slice apples and place on a cookie sheet lined with parchment paper (do not overlap). Bake for a half hour, then turn the apples over. Cool and serve, or store in an airtight container for later consumption.
Note: If making a large batch, first place the apple slices in a bowl of water with some lemon juice squeezed in to avoid browning.
Apple Filo Cups
4 apples, peeled (optional), cored and cut into 1-inch chunks (about 4 cups)
1/2 cup raisins (or cranberries)
1/4 cup sugar
1 TB. apple juice or water
1 cinnamon stick, 3 inches long
1 tsp. lemon juice
1 tsp. vanilla extract
3 sheets of filo dough, approximately 13x17 inches each
2 TB. unsalted butter, melted
1/4 cup whole wheat pastry flour
2 TB. sugar
2 TB. unsalted butter, cut into small pieces
2 TB. chopped walnuts (or 3 TB. whole pine nuts)
1/8 teaspoon ground cinnamon
Combine the apples, raisins, sugar, apple juice, cinnamon, lemon juice, and vanilla in a large skillet. Cook over medium heat, stirring frequently, until the mixture simmers. Lower the heat and continue cooking until the apples are just soft, about 8 minutes.
Turn off the heat, cover the skillet, and let the apple mixture sit for 2 minutes. Remove the cover and let the mixture cool, about 10 minutes. When the apple mixture is cool, discard the cinnamon stick.
Position a rack in the middle of the oven and preheat to 400 degrees F. Cut each sheet of filo pastry in half lengthwise, then stack the pieces on top of one another and cut crosswise into 3 equal squares (18 squares, approx. 6.5x5 inches) Keep the squares covered with a damp kitchen towel as you assemble the cups.
Lightly brush one side of 4 squares of filo pastry with some of the melted butter. Line 4 muffin pan wells (alternate, not adjacent to each other) with one square of dough each, pressing the filo gently into the cup with your fingers so that it loosely molds to the cup’s shape. (Don’t worry about tears.) Some of the pastry should extend beyond the edges of the muffin wells. Butter 4 more squares of filo and place them one at a time on top of the first sheet, rotating them by 90 degrees each time, so that the overhanging corners of each sheet fills in the spaces between previous ones. Repeat this step with the remaining filo squares, arranging each successive layer so that the overhanging pastry edges form a ruffly circle of dough. Divide the apple mixture equally among each of the 4 filo cups.
Make the crumble topping by combining the flour and sugar in a small bowl. Using a pastry cutter or a fork, mash the butter into the mixture until it resembles coarse meal. Stir in the walnuts and cinnamon.
Sprinkle one fourth of the crumble mixture over each of the filo cups. Bake until the pastry is golden brown, about 15 minutes. Transfer the muffin pan to a wire rack and let it cool. Carefully remove the filo cups from the pan and serve.
– Adapted from Earthbound Farm Organic