Apple Crisp Strudel

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.