We have loads of apples in our yard and they are big this year as well.   These apples have no pesticides, no fertilizers…nothing. They are completely natural, the best nature has to offer.

I decided to use up some extra Filo Dough in the freezer and make my parents a going away dessert.

Crab Apple and Berry Dessert

• 18 (about) Sheets of Filo Dough, defrosted
• 4 crab apples, peeled and sliced thin
• 1 cup blueberries – I used frozen
• 2 tsp lemon juice
• 1 TBS honey
• 2 TBS walnut pieces
• 2 TBS Strawberry preserves (or your favorite)
• 1 stick Promise Margarine (or butter)

Melt 1/2 a stick of margarine and brush some of it on the bottom of a 9″ cake pan.

Preheat oven to 350 F.  Melt other 1/2 stick of margarine in a saute pan over medium high heat.  Add the apple slices and frozen blueberries and let cook 5 minutes. 

Add the lemon juice and cook 1 minute.   Add the 2 TBS preserves, stir and cook 2 to 3 more minutes. Remove from heat.  

In the 9″ pan that you coated with margarine, place 6 sheets of Filo.   Brush with melted butter. 

Add the apple-berry mixture. 

Top with 6 sheets of Filo.  Brush with butter, drizzle with honey and sprinkle with walnut pieces. 

 Add the last 6 sheets of Filo and brush with butter.  Bake for 20 to 25 minutes.   Serve with ice cream and whip cream.

Look who was waiting behind bars:

Mocha-BEAN!   She waits in hopes a morsel will drop to the carpet. Looking at me longingly, saying…”is that my piece?”