- 6 eating apples (we used Braeburn)
Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…
- 4 ripe pears
Like apples, to which they are related, pears come in thousands of varieties, of which only a…
- zest and juice 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 3 tbsp agave syrup
Agave syrup (also known as agave nectar) is a naturally occurring sweetener similar in…
- 1 tsp mixed spice
- 1 tbsp cornflour
- 4 filo pastry sheets
- 4 tsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 25g flaked almond
- custard (made with custard powder and skimmed milk), fat-free Greek yogurt or low-fat frozen vanilla yogurt
Peel, core, and chop the apples and pears into large pieces, and throw into a big saucepan with the lemon juice, agave syrup, mixed spice and 200ml water. Bring to a simmer with the lid on, then take off the lid and cook, stirring, for about 5 mins until the apple is softening. Use a slotted spoon to scoop out three-quarters of the fruit chunks and put into a pie dish.
Cover and cook the remaining fruit for another 4-5 mins until soft, then mash with a potato masher. Mix 1 tbsp of this with the cornflour to a smooth paste, then add back to the pan and bring back to a simmer, stirring, to thicken the sauce. Pour over the fruit in the pie dish and stir together. Heat oven to 180C/160C fan/gas 4.
Lay out your sheets of filo and brush all over with oil – 1 tsp should be enough for 1 sheet. Scatter over the almonds and press to stick to the pastry, then crumple up each sheet as you lift it on top of the fruit. Bake for 20-25 mins until the pastry is browned and crisp. Serve straight away.