Apple Crisp Turnovers
I had some phyllo dough to use up, and adapted this recipe for apple turnovers. I ended up having a fair bit of the fruit mixture left, so I also made a small apple crisp. Both were great! Ingredients 4 medium apples, diced 2 tsp lemon zest 1/4 C sugar 1 tsp vanilla extract 1 T arrowroot 1 tsp cinnamon For turnovers: 9-12 phyllo sheets 1/2 stick miyoko (vegan) butter OR for crumble: 1 C flour 1 C oats 1/2 C brown sugar 1 tsp ground cinnamon 1/3 C canola oil 1/4 C water Instructions Dice apples. In a medium saucepan, add apples, sugar, vanilla, orange/lemon peel, cinnamon and arrowroot. Heat on med-low stirring every so often. Cook for about 5 minutes or until the apple mixture thickens. Remove from heat. For crisp: Put mixture in a pan; mix up the topping and spread it over the fruit. Bake at 350 for about 20 minutes. For turnovers: Melt butter. Remove phyllo dough from package and lay out with the longer side facing you. Using a pastry brush, brush the phyllo sheet. Fold in half