Read reviews (9)
Rate recipe
While visiting friends in New Zealand, I watched this dessert being made. Back at home, I came up with my own version. It’s great with vanilla ice cream or fresh whipped cream. —Carol Simpkins, Santa Cruz, California
This recipe is:
Contest Winning
Nutritional Facts 1 serving (1/2 cup) equals 322 calories, 12 g fat (6 g saturated fat), 27 mg cholesterol, 213 mg sodium, 51 g carbohydrate, 2 g fiber, 4 g protein.
Originally published as Apple Crumble in Taste of Home October/November 2005, p27
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Oct. 27, 2011 by JoAnn-Bill
This is delicious but the directions were a little unclear. The butter-spray I used did not taste well. I guess I'll try another brand. My husband loved it!
Reviewed on Oct. 26, 2011 by JoAnn-Bill
I loved the recipe but I wasn't sure about the directions. I wondered what brand of butter flavored spray was used? The brand I used did not taste good at all!
Reviewed on Oct. 18, 2011 by cjhendershot
Just follow the recipe. Too many of you are making it tooooo complicated. You can hardly go wrong with dessert and coffee on a cool evening. Great recipe!
Reviewed on Sep. 26, 2010 by skibunny2
This recipe was fantastic and very easy to make. Wonderful served hot, topped with vanilla ice cream. Will definitely make this again and again everyone loved it.
Reviewed on Sep. 21, 2010 by marcoates
The way the recipe reads you put all (16 pieces when the 8 sheets are cut in half) the phyllo dough in the 8 inch square baking dish after spraying the top of each with butter-flavored cooking spray. Then after putting the filling in you top it with the crumble topping and bake. This is the way it reads -- is this correct? It does not say to layer phyllo then apples, etc. I think more directions are needed for this.
Reviewed on Sep. 20, 2010 by Have Your Cake & Lose Weight too
1 out of every 14 people in our country have or are at risk of having diabetes. I have been a diabetic for over 35 years. I have to eat less than 6 carb servings in a day to stay off of insulin. I also have to limit my calories to 1600 a day to keep my weight down. One tiny 2 1/2 inch square is over 3 carb servings and over 300 calories. I make my apple strudel with 4 sheets of phylo dough and 1 teaspoon of sugar. I use 2 apples and a serving of dried cherries. This makes 3 large pieces including a whole fruit serving in each piece. I use similar spices and tastes great with much less sugar, fat, calories and more fiber. I wish I wasn't a diabetic, but I am. I will continue to search for and create my own recipes using the natural sweetness in fruits.
Reviewed on Sep. 20, 2010 by vistahome@aol.com
I think misunderstanding is the phyllo has to be covered until ready to use or it will dry out and crumble. Keep it covered to keep it moist until ready for next layer to be buttered and used.
Reviewed on Sep. 20, 2010 by kcbgrams
I don't understand the directions..its the way the phyllo dough is used..its to be cut in half, so you have 16 sheets?
Reviewed on Sep. 20, 2010 by Chris Melcher
I have not made this yet, but I have questions on the directions. It says to cut dough in half and sray the tops and layer in the baking dish. Do I use all sixteen pieces (8 cut in half)? It says to cover remaining dough to keep it moist. What am I suppose to do with the with remaining dough if I used all 16 pieces in the pan? Maybe I am just not reading and understanding it correctly. Any imput would help. It sounds very good and easy.
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013