This yogurt parfait is a combination of my two favorite meals, breakfast and dessert. It has thick and creamy yogurt layered between sweet and tender cinnamon apples, topped with crunchy granola and a sweet sticky caramel sauce. If there was ever a yogurt parfait with my name on it, this would be it. The combination of apples, cinnamon, and granola is reminiscent of an apple crisp. Pairing it with the yogurt gives it that same balance you would get from pairing an apple crisp with ice cream.
For the parfait, I used a raisin and pecan granola, but you can use whatever you have on hand, just make sure that it’s not too sweet. Choose your favorite apple for this dessert. I used Gala, but again, you can use whatever you have on hand. I used a nice full-fat plain Greek yogurt because I love the depth and creaminess it imparts. You can use a store-bought caramel, which seems to be in abundance this time of year, or you can make your own. I have included a recipe for a simple caramel sauce below. Enjoy!
Caramel Apple Crisp Yogurt Parfait
serves 4
prep time - 10 minutes
cooking time - 20 - 30 minutes
INGREDIENTS
2 tbsp unsalted butter
3 apples, peeled and chopped
1 tsp cinnamon
1/4 tsp salt
1/4 cup of sugar
1/4 cup water
2 cups of plain yogurt
1/2 - 1 cup of granola
1/4 - 1/2 cup of homemade or store-bought caramel sauce
CARAMEL INGREDIENTS (makes 3/4 of a cup)
1/2 cup granulated sugar
2 tsp light corn syrup
1 tsp lemon juice
1/4 cup of water
1/2 cup heavy whipping cream
1 tsp vanilla
1/4 tsp of kosher salt
DIRECTIONS
In a large frying pan, melt the butter on medium heat.
In a medium-size bowl, toss the chopped apples with cinnamon, salt, and sugar. Add the apples to the frying pan and cook for roughly 20 minutes until tender. Half-way through cooking, add 1/4 cup of water to the apples. Continue to cook until the apples are saucy and tender. Remove from the heat and let cool.
TO MAKE THE CARAMEL SAUCE: place the sugar, corn syrup, lemon juice, and water, in a small or medium saucepan. Swirl the pan to combine the ingredients, but do not stir with a spoon. The sugar will look clumpy, but as it heats, the mixture will dissolve and become liquid.
Bring the sugar syrup to a boil over medium-high heat. Continue to boil until the syrup has turned a medium caramel color, and has reached 350ºF, roughly 10 - 12 minutes. Once you are nearing the 10-minute mark, keep an eye on the caramel because it will reach 350ºF very quickly.
Remove the pan from the heat and slowly whisk in the cream, vanilla, and salt. (It is easiest if you add the cream, vanilla, and salt to a measuring cup before you take the sugar off the stove. That way you can add the ingredients all at once.) If the caramel clumps, place the saucepan back on the stove on low heat and stir until it becomes smooth. Set the caramel to the side to cool completely. The caramel consistency will be quite liquidy when you remove it from the stove but don’t worry, it will thicken up as it cools. This recipe makes 3/4 cup of caramel sauce.
To prepare the yogurt parfaits, line 4 cups with yogurt, followed by some apples, more yogurt, and topped with apple, granola, and caramel sauce. Ingredients can be stored in the fridge for up to a week, and prepared when desired.
