4 to 5 Apples cored, quartered and cut into thin slices
8 Sheets of phyllo pastry
150 g Ginger snap biscuits
1/2 cup Pecan nuts
1/4 cup Brown sugar
1 tsp Cinnamon
1/4 tsp Salt
100 g Butter, melted
3/4 cup Blueberries
Extra brown sugar for sprinkling
Place the ginger snap biscuits, pecan nuts, brown sugar, cinnamon and salt into a food processor and blitz until the ingredients resemble fine bread crumbs.
Line a baking tray with baking paper and place a sheet of phyllo pastry on top.
Brush the pastry with melted butter and sprinkle some of the blitzed biscuit mixture over it.
Repeat this process 8 times.
Layer the apple slices (overlapping the edges) on top of the last sheet of phyllo pastry.
Dot the blueberries evenly over the top and sprinkle with some brown sugar.
Crimp the corners of the phyllo sheets together.
Bake in a 180 degree C, preheated oven for approx 30 minutes until the fruit is tender and the pastry is golden brown.
Serve warm with clotted cream or ice cream.
