Blueberry and Apple Bake (dairy, gluten, egg, nut and refined sugar-free)

WHAT YOU NEED

• 6-8 apples to fill a regular pie tray (peeled, cored, quartered and sliced)
• 1 punnet blueberries
• 1/3 cup apple juice
• 3 tablespoons honey
• 2 tablespoons carob syrup (I used the Australian Carob Company Pure Carob Syrup)
• 1/2 teaspoon cinnamon

HOW TO MAKE

1. Preheat oven to 180 degrees Celsius.
2. Arrange apples attractively in pie tray and then arrange blackberries on top.
3. Pour over juice -- it helps to stop the apples drying out -- and then dribble over honey and carob syrup.
4. Dust with cinnamon and then bake in the oven for 45-50 minutes until apples are nicely browning.
5. Serve by itself or with crème fraîche, cream, vanilla ice cream or vanilla yogurt. Those who can't tolerate dairy could try soy ice cream or soy yogurt.

 Serves 4-6.

You can also mix it up with these variations:

1. Add chopped pistachios or almonds for the last 10 minutes of baking.
2. Substitute the apples with pears.
3. Substitute the blueberries with raspberries.
4. Substitute the carob syrup for the 2 tablespoons rice malt syrup or golden syrup and 1 teaspoon vanilla bean essence.