Greek Baklava Apple Crumble
What happens when Greek baklava meets a classic apple crumble? A wonderfully crisp, fragrant dessert that brings the best of both to the table. Tart and sweet apples bake with cinnamon, cloves and orange zest beneath a buttery topping of shredded phyllo, walnuts and almonds. A little Greek honey-orange syrup adds the finishing touch. Unlike traditional layered baklava, this dessert is forgiving: the phyllo is meant to be cut into strips and tossed loosely with the nuts. Serve it warm for a fall gathering, weekend dinner or Thanksgiving, with thick Greek yogurt on the side.
Ingredients
Apples
- 2½ lb 1.1 kg apples, preferably Granny Smith and Honeycrisp
- 3 tbsp light brown sugar
- 1 tbsp fresh lemon juice
- 1 tsp finely grated orange zest
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- 1 tbsp cornstarch
- 2 tbsp unsalted butter melted
- Pinch of salt
Baklava crumble
- 6 phyllo sheets about 9 × 14 inches (23 × 36 cm)
- ¾ cup walnuts finely chopped
- ½ cup almonds finely chopped
- ¼ cup pistachios finely chopped (optional)
- 4 tbsp unsalted butter melted
- 2 tbsp extra-virgin olive oil
- 2 tbsp light brown sugar
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- Pinch of salt
Honey-orange syrup
- ⅓ cup Greek honey
- ¼ cup water
- 2 tbsp fresh orange juice
- 1 strip orange peel
- 1 small cinnamon stick
- 1 tsp fresh lemon juice
Instructions
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Prepare the apples. Preheat the oven to 375°F (190°C). Butter a 9-inch square or similar 2-quart baking dish. Peel, core and cut the apples into ¾-inch chunks. Toss with the brown sugar, lemon juice, orange zest, cinnamon, cloves, nutmeg, cornstarch, melted butter and salt. Transfer to the baking dish.
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Prebake the apples. Cover loosely with foil and bake for 20 minutes, until the apples begin to soften.
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Make the phyllo topping. Combine the walnuts, almonds, optional pistachios, brown sugar, cinnamon, cloves and salt. Cut the phyllo into ¼-inch-wide strips, then into 2–3-inch pieces. Gently toss with the melted butter and olive oil, separating the strands. Add the nut mixture and toss lightly to combine.
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Bake until crisp. Uncover the apples and distribute the topping loosely and evenly, without pressing down. Bake for another 25–35 minutes, until the apples are bubbling and the phyllo is golden and crisp. Tent loosely with foil if the topping browns too quickly.
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Make the syrup. Meanwhile, combine the honey, water, orange juice, orange peel and cinnamon stick in a small saucepan. Simmer for 5–6 minutes. Remove from the heat, stir in the lemon juice, and discard the peel and cinnamon stick.
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Rest and serve. Let the crumble rest for 10 minutes. Drizzle with about half the syrup, or serve the syrup on the side to preserve the topping’s crispness. Serve warm, with thick Greek yogurt if desired.
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Notes
- For balanced flavor and texture, use a mix of tart Granny Smith and sweet Honeycrisp apples.
- Keep the phyllo strands loose and airy rather than packing them down; this helps the topping crisp.
- Add honey-orange syrup sparingly just before serving, or offer it on the side to keep the topping crunchy.
- Watch the topping near the end of baking; tent with foil if it colors faster than the apples cook.
- Serve warm with thick Greek yogurt, or vanilla ice cream if preferred.
