Prepare the apple filling – this can be done the day before or several hours in advance.

• Wash the apples and cut into quarters, remove the core and cut into fine dice. <-- Note 1
• Place the diced apple into a large saucepan, with the brown sugar, cinnamon powder, clove powder, lemon juice and water. Place over a high heat and bring to the boil, turn the heat down to medium. Cover with pot with a lid and simmer for 5 minutes. You want the apple to be soft and still holding its shape. Remove from the heat.
• Strain the cooked apple and keeping the juices.
• Allow the apple mixture to cool completely.

Make the Crumble Topping

• Cut the butter into tiny cubes.
• Place the butter and flour into a medium sized mixing bowl. Use your fingertips to rub the butter into the flour, rub until it is crumbly looking.
• Mix in the sugar and muesli. Put aside.

Making The Cases

Pre-heat the oven to 180°C (356°F)

• Once the apple has cooled completely you can start to make the pie cases.
• Use some of the melted butter and grease the insides of the muffin cups. Put aside.
• Remove the filo pastry from the packaging, unroll and lay the pastry flat on the bench. Cover with a damp tea towel, this will prevent the pastry from drying out as you work.
• For each pie case you will need, four pieces of filo pastry about 27 cm x 23 cm. <-- Note 2
• Lay one rectangle piece of pastry flat on the bench, use a pastry brush and dot the surface of the pastry with melted butter. Place a second sheet of pastry on top to create a cross and dot the surface with butter. Angle a third sheet of pastry over the second, dot with butter, then finish with a fourth sheet of pastry.
  
• Gently lift the pastry and line the inside of one of the muffin holes. Gently, ease and press the pastry to the sides and base of the tin. Evenly scrunch the overlapping pastry into a circle around the muffin cup opening.
  
• Repeat steps 5 and 6 and make the pastry cases for the remaining muffin cups.
  

Filling the Pastry Cases

• Evenly divide the apple mixture between the 12 filo pastry pie cases. Use a spoon to gently press the apple in. <-- Note 3
• Add about 4 - 6 frozen blackberries on top of the apples.
  
• Evenly divide and pile the crumble mixture on top of the apple and blackberry filling. <-- Note 4
• Place in the preheated oven and bake for about 20 – 25 minutes or until the pastry has turned golden brown.
• Remove from the oven and allow to stand in the muffin tin for 5 minutes.
• Transfer to serving plates. Serve hot with the drained juice from the cooked apples, or custard, or cream or ice-cream.