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AICR's Healt-e-Recipe. Cook Simply. Eat Well. Fight Cancer.

Sparkling Apple Crumple

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December 13, 2011 | Issue 378

Indulge in Antioxidants

Sparkling Apple Crumple

This beautiful crumple, sparkling as a sugar plum fairy, has no bottom crust, just a generous filling of apples, cranberries, raisins and walnuts heaped into a pie plate. Its "crust" is an elegant puff made by crumpling a few sheets of phyllo. The sparkle comes from a light dusting of sugar...be a bit more heavy-handed and the effect will be more of a snowy blizzard.

Makes 8 servings

Per serving: 170 calories, 6 g total fat (2 g saturated fat), 29 g carbohydrate,
2 g protein, 2 g dietary fiber, 50 mg sodium

  • 4 (13-inch x 17-inch) sheets phyllo dough
  • Canola cooking spray
  • 3 Granny Smith or Golden Delicious apples, peeled, cored, and thinly sliced
  • 1/4 cup firmly packed brown sugar
  • 1 tsp. ground cinnamon
  • 4 gratings fresh nutmeg
  • 1/4 cup chopped walnuts
  • 1/4 cup dried cranberries
  • 1/4 cup golden raisins
  • 2 Tbsp. unsalted butter, melted
  • 2 tsp. confectioners' sugar

Directions

  1. About 1 hour before preparing crumple, remove package of phyllo dough from refrigerator and let sit until room temperature. Remove the 4 sheets of phyllo required. Loosely roll into a tube, seal in plastic wrap and set aside. Return remaining phyllo to refrigerator or freezer, per package directions.
  2. Preheat oven to 375 degrees F. Coat 9-inch x 1 1/2-inch pie plate, preferably ovenproof glass, with cooking spray and set aside.
  3. In mixing bowl, toss apples with sugar, cinnamon and nutmeg to evenly coat fruit. Add nuts, cranberries and raisins and toss until well combined. Transfer to prepared pie plate, spreading evenly.
  4. Unroll sheets of phyllo and remove one sheet of phyllo and place on work area. Immediately cover remaining dough with plastic wrap, covering completely so it does not dry out. With the one sheet of phyllo on counter in front of you, with long edge facing you, brush generously with melted butter. Gently gather phyllo together from either side, lift and crumple into a loose ball about 5 inches in diameter. Set crumpled phyllo on top of fruit to cover it by about one-quarter. Repeat with remaining phyllo, leaving some space at edge of pie plate for juices to bubble up.
  5. Bake for 10 minutes. Reduce oven to 325 degrees F. and bake for 20 minutes longer. Remove crumple from oven and increase oven temperature to 400 degrees F. Sprinkle confectioners' sugar over phyllo, dusting lightly. Return crumple to oven for 10 minutes, or until phyllo is golden brown and sugar has melted to a glaze. Heavily dusted spots will remain white.
  6. Let crumple stand for 10 to 60 minutes. Serve warm; the phyllo gets soggy if crumple stands longer. Cut crumpled phyllo with serrated knife; serve using a large spoon to scoop up filling with the top.

Grocery list

Phyllo dough
Canola cooking spray
Apples
Brown sugar
Cinnamon
Nutmeg
Walnuts
Cranberries
Golden raisins
Unsalted butter
Confectioners' sugar

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