Lisa Farmer’s Sparkling Apple Crumple

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

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 heavy-handed and the effect will be more of a snowy blizzard.

Do take care to follow directions for changing the oven temperature. They insure the filling bakes properly and the phyllo comes out golden brown and enchantingly glazed.


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


About 1 hour before preparing crumple, remove package of phyllo dough from refrigerator and let sit until it is 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.

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.

In mixing bowl, toss apples with sugar, cinnamon and nutmeg to evenly coat fruit. Add nuts, cranberries and raisins and toss until nuts and fruit are well combined. Transfer filling to prepared pie plate, spreading evenly.

Unroll sheets of phyllo and remove one sheet of phyllo and place on work area. Immediately cover remaining dough with plastic wrap, covering it 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 it 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.

Bake for 10 minutes. Reduce the 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 it lightly. Return crumple to the oven for 10 minutes, or until the phyllo is golden brown and sugar has melted to a glaze. Heavily dusted spots will remain white.

Let crumple stand for 10 to 60 minutes. Serve warm; the phyllo gets soggy if crumple stands longer.

Cut crumpled phyllo with serrated knife, then serve using a large spoon to scoop up filling with the top.

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

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.