Love apple pie but don’t want to labor over a crust or wait for the filling to bake to perfection? This apple pie yogurt parfait with cranberries, inspired by Jessica Gavin, delivers instant gratification with bite after bite of tender spiced apples, creamy Greek yogurt, and the coveted crunch of homemade cranberry almond granola.
What exactly is a parfait? Originating in France, a parfait (which means “perfect” in French) is a cold dessert made from sugar, egg, and cream. The American version is usually created by layering whipped cream, custard, ice cream, or yogurt with fruit and granola, nuts, or crushed cookies. The yogurt and fruit parfaits—like this apple pie Greek yogurt parfait—are a “perfect” breakfast or midafternoon snack, but will also satisfy your apple-pie-loving sweet tooth as a healthy dessert.
This dessert-inspired parfait is quick to the table compared to classic apple pie. Both the apple pie filling and the granola are cooked on the stovetop rather than in the oven. All you need is a couple of skillets and about 20 minutes. Once the apple pie filling and granola are ready to eat, simply layer them with Greek yogurt and serve.
Parfait presentation makes this luscious treat even more appealing. Serve your parfaits in clear glasses or bowls to show off the scrumptious layers of cinnamon-spiced apples, thick Greek yogurt, and almond cranberry granola. We know, we know—the presentation won’t actually make the parfaits taste better, but fancy-looking foods are way more fun to eat.
No need to turn on the oven for this warmly spiced apple pie treat. You’ll make the apple pie filling in a skillet. Combine diced apples, lemon juice and zest, pure maple syrup, cornstarch, ginger, cinnamon, and nutmeg in a large skillet over medium-high heat. Cook, stirring often, for 4 minutes to blend the flavors and to start softening the apples.
Add the dried cranberries to the apple mixture
Dried cranberries lend their sweet-tart flavor and lovely chew to the apple pie filling. Pour cranberries into the skillet and cook, stirring often, for about 5 minutes or until the apples are fork-tender.
Transfer the apple pie filling to a bowl
The pie filling is served at room temperature or chilled for the parfait. Pour the apple mixture into a medium-sized bowl, cover with plastic wrap, and refrigerate until you’re ready to assemble the parfaits.
Toast the oats and almonds for the granola
Making granola on the stovetop may take a bit more effort than oven-baked granola, but the shorter cooking time makes it worthwhile. Add coconut oil to a large skillet over medium heat and heat it. Add the oats and almonds and cook, stirring continuously, until the oats and almonds are a golden brown. Watch them closely because they can quickly turn from golden to burnt. Pour the toasted oat mixture onto a parchment-lined sheet pan and set aside.
Make cinnamon maple syrup, then coat the oats
The oats and almonds get a sweet and spicy varnish of maple syrup and cinnamon. In the hot skillet, combine maple syrup and cinnamon. Cook, stirring, for 1 minute or until the mixture is bubbling and thickened. Pour the oat mixture into the skillet and stir to coat with the syrup. Cook for 1 minute more. Remove the skillet from the heat.
Add the fresh cranberries to the granola
Fresh cranberries are a nice nibbly change from the dried fruit found in traditional granola. Transfer the granola to a large bowl and add the fresh cranberries. Toss to combine.
Let the granola cool and get crunchy
Pour granola onto a parchment-lined sheet pan, spreading it out in a single layer. Set it aside for 5 to 10 minutes to cool and develop a crunchy texture.
Assemble the apple pie parfaits
To make the parfaits, place 1/4-cup of apple pie filling into each of 4 cups or bowls then top with 1/4-cup yogurt and 2 tablespoons of granola. Add another layer with 1/4-cup of apple pie filling then dollop with 1/4-cup yogurt.
Garnish and serve
Top each of your parfaits with a sprinkling of granola and three thin slices of apple. Serve immediately to make sure your granola stays crisp.
How pretty are these parfaits?
A lovely presentation for your holiday breakfast or brunch
So impressive, yet so simple to make!
Crunchy, homemade granola and creamy yogurt…what’s not to LOVE?
4 cups Granny Smith apples, diced 1/2-inch, plus 12 thin slices for garnish
2 tablespoons lemon juice, plus zest of 1 lemon
2 tablespoons pure maple syrup
1 teaspoon cornstarch
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup dried cranberries
For stovetop granola:
1-1/2 teaspoons coconut oil
1 cup old-fashioned rolled oats
1/4 cup almonds, sliced
3 tablespoons pure maple syrup
1/2 teaspoon ground cinnamon
1/2 cup fresh cranberries
2 cups Greek-style yogurt
Apple pie filling: In a large skillet over medium-high heat, combine diced apples, lemon juice, lemon zest, maple syrup, cornstarch, ginger, cinnamon, and nutmeg. Stir well. Cook, stirring often, for about 4 minutes.
Reduce the heat to medium and add the dried cranberries. Stir and cook for 4 to 5 minutes, or until the apples are tender.
Transfer the apple mixture to a bowl. Cover the bowl with plastic wrap and refrigerate.
Stovetop granola: In a skillet over medium heat, add oil and allow it to warm up for about 2 minutes.
Add the oats and almonds. Cook, stirring continuously, for 4 to 6 minutes, or until the oats turn a golden brown.
Line a sheet pan with parchment paper. Transfer the toasted oats and nuts to the parchment-lined sheet pan and set aside.
Add 3 tablespoons of maple syrup and cinnamon to the heated skillet. Cook, stirring, for 1 minute or until the mixture is bubbling and thickened.
Pour the oat mixture back into the skillet and stir to coat with the syrup. Cook for 1 minute.
Take the skillet off the heat to stop cooking the granola.
Stir the fresh cranberries into the granola.
Line another sheet pan with parchment paper. Pour the granola onto the sheet pan and allow it to cool for 5 to 10 minutes. The granola will become crunchy as it cools.
Parfait assembly: In each of 4 cups or bowls, add 1/4 cup of the apple pie filling, 1/4 cup yogurt, 2 tablespoons granola, another 1/4 cup of the apple pie filling, and 1/4 cup yogurt. Top each parfait with a sprinkling of granola and 3 thin apple slices for garnish.