Apple， as one of the most widely planted temperate fruits in the world， has high nutritional value due to the abundance of biologically active compositions in the fruits. Phenolics are a representative type of biologically active compositions in apple， which would be released from the vacuole and combined with the dietary fibers under the condition of cell structure destruction during consumption and processing， further affecting the bioavailability of the phenolic compounds. Based on the review of the composition of major phenolic compounds and dietary fibers in apples， this article summarizes the mechanism of the combination of apple phenolic compounds and dietary fibers.