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Apple Crisp Strudel

4 spy or golden delicious apples, peeled, cored and chopped
1 cup quick-cooking oats
1 cup dried cranberries
1/2 cup packed brown sugar
1 teaspoon cinnamon
1 pinch nutmeg and allspice
1/4 cup unsalted butter, melted
3 tablespoons water
1/3 cup dry bread crumbs
2 tablespoons granulated sugar
6 sheets phyllo pastry

Before baking, score diagonal slices just through the top layer so
that cutting and serving will be easier. Enjoy the strudel at room
temperature or warm it up in a 400 oven for 15 minutes and add a
scoop of ice cream if you wish. In large bowl, toss together
apples, oats, cranberries, brown sugar, cinnamon, nutmeg and
allspice. In small bowl, blend butter with water. In third bowl,
combine bread crumbs with sugar. Arrange 1 sheet of phyllo on
parchment paper-lined rimmed baking sheet with 1 long side facing
you. Brush with some of the butter mixture; sprinkle with rounded
tablespoonful of the crumb mixture. Repeat with remaining phyllo,
butter mixture and crumb mixture, stacking to make 6 layers. Spoon
apple mixture in strip along bottom edge of pastry, leaving 1-inch
border. Roll up into cylinder. Score diagonally just through top
layer into 8 to 10 slices. Brush with any remaining butter.
(Make-ahead: Wrap in plastic wrap; freeze in airtight container
for up to 1 month.) Bake in center of 350 oven for 50 to 60 minutes
(or 1 1/2 hours if frozen, covering with foil if top is browning
too much) or until apples are tender and pastry is golden brown.
Let cool slightly. Slice at score marks to serve. TIPS: If you
prefer, substitute 1/4 cup chopped crystallized ginger for dried
cranberries. For an intriguing oat taste, toast the rolled oats
on a baking sheet for 10 minutes at 350 before using.


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