A delicious dessert from the pages of Annemarie Colbin’s ‘The Natural Gourmet’ cookbook, prepared by Nicky Clinch. Layers of sliced Apple and Blueberry on a Wholewheat Flour pastry base is covered with a filling made from sugar-free Dalfours Fig Jam, Kuzu and fruit juice, before being baked. This was sliced and served with Soy Cream. Delicious.
