1/4 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1 tablespoon margarine
1 1/4 pounds sliced peeled Rome apple -- (4 cups)
1/2 cup fresh or frozen blueberries -- thawed
1/4 cup maple syrup
Combine first 3 ingredients in a bowl; stir well. Cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal.
Cut 4 (15-inch) squares of parchment paper. Fold each square in half; open each, and place 1 cup apple near the fold.
Sprinkle sugar mixture evenly over apple, and top with blueberries; drizzle syrup evenly over fruit.
Fold paper, and seal the edges with narrow folds; place the packets on baking sheets.
Bake at 425F for 8 minutes or until puffed and lightly browned.