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Apple Crumble Recipe

Apple Crumble 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
TOTAL TIME: Prep: 30 min. Bake: 40 min. + cooling YIELD:9 servings


  • 8 sheets phyllo dough (14 inches x 9 inches)
  • Butter-flavored cooking spray
  • 1/2 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 4 medium tart apples, peeled and sliced
  • 1/2 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/2 cup soft whole wheat bread crumbs
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup cold butter
  • 1/4 cup slivered almonds


  • 1. Place phyllo dough on a work surface; cut in half. Spritz one sheet with butter-flavored spray. Repeat with remaining sheets of phyllo, placing each layer, sprayed side up, in a greased 8-in. square baking dish. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.)
  • 2. In a large bowl, combine the brown sugar, flour, ginger and cinnamon; add apples and toss to coat. Spoon over phyllo dough.
  • 3. In another large bowl, combine the flour, brown sugar, bread crumbs, ginger and cinnamon; cut in butter until mixture resembles coarse crumbs. Add almonds; sprinkle over apple mixture.
  • 4. Bake at 350° for 40-45 minutes or until filling is bubbly and topping is golden brown. Cool for 10 minutes before serving. Yield: 9 servings.

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.

Reviews for Apple Crumble

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Reviewed Oct. 27, 2011

"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 Oct. 26, 2011

"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 Oct. 18, 2011

"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 Sep. 26, 2010

"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 Sep. 21, 2010

"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 Sep. 20, 2010

"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 Sep. 20, 2010

"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 Sep. 20, 2010

"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 Sep. 20, 2010

"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."

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