1/4 C ground almonds
1/4 C brown sugar
1/4 C oatmeal (ground)
1 tbsp cinnamon
1/4 C butter
1 granny smith apple
1 C blueberries
8 phyllo sheets/leaves
1/4 C melted butter
Preheat oven to 400 degrees.
In a food processor, grinder or blender, grind oats and almonds. Mix in sugar and cinnamon. Cut butter into the dry mixture. Set aside.
Peel and thinly slice the apple. Rinse and dry fresh blueberries. If you are using frozen; thaw drain and pat dry.
Take 1 sheet of phyllo and lightly brush it with melted butter. Lay another sheet of phyllo over top of it and brush with butter again. Fold in half and then in half again. Using a 6 inch pot lid (the smallest in the set) press down to make an imprint on the phyllo. I then cut out the phyllo circle.
Spray baking pan with cooking spray or lightly grease it with butter. Set 4 phyllo rounds on the pan. Take 1 tbsp of oat mixture and top the phyllo round. Then divide apples and blueberries between the 4 phyllo rounds. Top with the remaining oat mixture.
Bake for 15-20 minutes or until fruit is cooked and phyllo is golden brown. Cut in 4 slices with the pizza cutter and top with ice cream or cool whip. Serve warm.
