Frozen phyllo dough, thawed
3 tbsp. butter
2/3 c. rolled oats (quick)
3 tbsp. brown sugar
1 tsp. cinnamon
1/4 c. chopped walnuts
1/4 tsp. salt
2 tbsp. butter
4 peeled, cored, diced apples
1/4 c. packed light brown sugar
2 tsp. cinnamon
1/3 c. wild blueberries (WYMAN'S brand, frozen), thawed
2 tbsp. cornstarch

In large skillet, melt 3 tbsp. butter, add rolled oats, 3 tbsp. brown sugar, 1 tsp. cinnamon, walnuts, and salt. Cook on low for 2 minutes. In another skillet, melt 2 tbsp. butter, add diced apples, saute for about 3 minutes. Add 1/4 cup brown sugar, 2 tsp. cinnamon, blueberries, cook 2 minutes more. Blend in cornstarch. Cool for 5 minutes.

Place 4 phyllo sheets on top of one another, cut into 12 squares. Spray a large muffin pan with cooking spray. Place phyllo sheet squares in muffin tins. Spoon apple mix into phyllo cups evenly, top with crumble mix (about 1-1/2 tbsp. each phyllo cup.)

Heat oven to 325°F. Bake phyllo cups for 20 minutes.

Serve warm with whipped cream or ice cream.

Submitted by: Sherry Monfils