Apple Crisp Strudel

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.

Bake in center of 350 degrees F oven for 50 to 60 minutes or until apples are tender and pastry is golden brown. Let cool slightly. Slice at score marks to serve.

For an intriguing oat taste, toast the rolled oats on a baking sheet for 10 minutes at 350 degrees F before using.