Ingredients
For the pastry base
10 sheets Antoniou Fillo Pastry
85g unsalted butter, melted
1 tablespoon (17g) sugar
For the apple filling
4 large Granny smith apples, peeled, cored & cut into 0.5cm pieces
Juice of half a lemon (2 tablespoons)
¼ cup (55g) white sugar
¼ cup (35g) flour
½ teaspoon ground cinnamon
For the crumble
¾ cup (105g) flour
¾ cup (75g) oats
¾ cup (165g) white sugar
125g unsalted butter, chopped into large cubes
Method
Before you begin this Fillo Pastry recipe, take your Filo Pastry out of the fridge to bring it up to room temperature in its packaging.
Preheat your oven to 180 degrees Celsius. Brush a 34cm by 24cm baking tray with butter.
To make the Fillo Pastry base
Cut the pastry to 0.5cm larger than the size of the pan. To do this, unroll your Fillo Pastry, place your baking tray on top of the pastry, and trim the pastry edges using a knife, so that it is 0.5cm larger on each side (so that the pastry goes up the sides of the pan a little). Discard pastry off cuts.
Lay one sheet of Fillo Pastry in the baking tray and brush with butter. Sprinkle with sugar. Repeat with remaining Fillo Pastry, butter and sugar. Using a skewer or sharp knife, poke holes all over the pastry. Bake for 20 minutes. Remove from the oven and press down the pastry until it flattens. Allow to cool.
To make the apple filling
Combine the apples and lemon juice in a large bowl and mix until combined. Add the remaining ingredients and mix well until combined. Spread them out over the pastry base, and press them down so the pastry further flattens.
To make the crumble
Mix the dry ingredients together. Add the butter to the mixture, and using your fingertips, incorporate the butter into the dry ingredients until it forms a dough like crumb. Spread the crumble over the apples and press down slightly.
Bake for a further 35 minutes or until the top of the crumble is slightly golden. Remove from the oven and allow to cool completely before cutting into slices.