Apple Pie Parfaits are bursting with fresh apple flavor! Even the plant based whipped cream is infused with home made caramelized apples! Add some festive pics for July 4th fun! The Apple Pie Parfaits are also great for an elegant Rosh Hashanah dessert.
Getting ready for Independence Day
What’s more American than apple pie? These Apple Pie Parfaits are a lighter alternative to the traditional apple pie. Homemade caramelized apple pie filling is sandwiched between creamy “apple pie” whipped cream. Topped with a cinnamon granola crunch and patriotic decorations, you’re ready for Fourth of July fireworks with dessert in hand!
I first published this recipe for Aish.com
Many years ago, I wrote for aish.com, a HUGE Jewish website filled with all kinds of articles and anything you’d want to know about Judaism and Jewish topics. They are based in Israel, and their home base and Yeshiva are located right across from the Western Wall.
I published this recipe for a July 4th recipe compilation. While I loved the recipe then, I’ve updated it to be gluten free optional, completely plant based, and easier to read and assemble. I still have the fancy parfait glass that I used for the original, but I’ve transitioned to the more current mason jar look.
These are the original recipe Apple Pie Parfaits from Aish.com.
It takes some time
Just a heads up. If you make this recipe completely from scratch, make sure to allocate sufficient time for prep, cooking and cooling.
Using my favorite Gefu Apple Slicer, that slices the apples into 12 slices, makes the job a lot easier!
It takes some time to slice, peel and cook the apples, and it also take some prep and cook time to make the homemade granola.
It takes time to slice and peel all those apples!
If you don’t have time to peel and cook the apples or to make the home made granola topping, you can use store bought apple pie filling and granola – but the home made version is way better!
Worth the effort
While it does take some time to do the preparation and cooking, this dessert is completely worth the effort. The fresh apples, cinnamon, vanilla and homemade granola are delectable and make your house smell like fresh apple pie while you’re making them. I had to hide the finished ones from a few family members that wanted to shnooker them before Shabbat.
You can also cut the apples a little smaller and make mini mousse cups, like you’d see at a Bar Mitzvah or Wedding. They’d be great for a July 4th or Rosh Hashanah dessert buffet.
In smaller cups these parfaits are great for a crowd.
Your family and guests will totally think you’re the best.
But you already knew you were…didn’t you ;)!
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Apple Pie Parfaits
- Prep Time: 60 minutes
- Cooling Time: 60 minutes
- Cook Time: 45 minutes
- Total Time: 2 hours 45 minutes
- Yield: 12 parfaits 1x
- Category: Dessert
- Method: Baking
- Cuisine: Plant Based
- Diet: Kosher
Description
Apple Pie Parfaits are bursting with fresh apple flavor! Even the plant based whipped cream is infused with home made caramelized apples! Add some festive pics for July 4th fun!
Ingredients
For the Crunchy Granola Topping
- 2 cups rolled oats (can be certified gluten free)
- 4 tablespoons plant based margarine
- ¼ cup brown sugar
- 2 tablespoons all-purpose flour (can be gluten free)
- ¼ cup chopped pecans, toasted
- 1 teaspoon cinnamon
- non-stick vegetable spray
For the Fresh Apple Pie Filling
- 8 large apples, cored, peeled, and thinly sliced
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons plant based margarine
- ¼ cup granulated sugar
- ¼ cup brown sugar
- 2 teaspoons cinnamon
- ½ cup cold water
- 1 tablespoon corn starch
- 1 teaspoon pure vanilla extract
For the Apple Pie Cream
- 3 cups heavy whipping cream (plant based/pareve)
- 1 teaspoon pure vanilla extract
Instructions
For the Crunchy Granola Topping
Preheat oven to 350° F.
Cover a large cookie sheet with aluminum foil, then spray with non-stick vegetable spray. Set aside.
In a medium bowl combine the rolled oats, margarine, brown sugar, flour and chopped pecans.
Blend together with a fork or your fingers until only small lumps remain.
Spread out on the prepared cookie sheet and bake for 15 minutes, tossing occasionally, until golden brown. Set aside to cool.
Can be stored in an airtight container.
For the Fresh Apple Pie Filling
In a large bowl, coat the apple slices with the lemon juice.
Melt the margarine in a large skillet, over medium-high heat.
Add the apples, sugar, and brown sugar, and cinnamon and sauté until the apples are soft and caramelized, about 30 minutes.
In a small bowl or measuring cup combine the cold water, corn starch, and vanilla. Stir until the corn starch is completely dissolved. Add to the apples and cook over medium heat until the liquid thickens.
Set aside and cool completely.
Can be made in advance and stored in the refrigerator for up to two days.
For the Apple Pie Cream
Remove 1/3 of the apple mixture, and place in the bowl of a food processor and pulse until coarsely ground.
In the bowl of an electric mixer, whip the cream until stiff peaks form.
Blend in the processed apples, thoroughly combining.
To Assemble
Layer the cream and apples in large parfait cups (cream, apples, cream).
Top with Crunchy Granola Topping and additional decorations.
Equipment
Prep Series Cutting Boards by Epicurean, 3 Piece, Natural
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Pyrex 8-piece 100 Years Glass Mixing Bowl Set (Limited Edition) – Assorted Colors Lids
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4 Pieces Small Multicolored Silicone Spoons
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Glass Jars With Airtight Lids,Encheng Mason Jars 8 oz
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JIUMN 4th of July Cocktail Picks
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If you don’t have fancy parfait glasses or mason jars, use clear plastic cups, or just scoop this delicious dessert into bowls.
If you don’t have time to peel and cook the apples or to make the home made granola topping, you can use store bought apple pie filling and granola – but the home made version is way better!
You can use 2 cups of whipping cream instead of 3 for a cream with more apple flavor.
Nutrition
- Serving Size: 1 Parfait
- Calories: 343
- Sugar: 29.7 g
- Sodium: 67.9 mg
- Fat: 16.7 g
- Carbohydrates: 46.4 g
- Protein: 3.4 g
- Cholesterol: 33.9 mg
A few more apple recipes
- Diet Orange Pop (Soda for the NY’ers) Apples
- Shipshewana Fried Amish Pies with Apple Pie Filling
- Dried Fruit Soup
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Wonderful! Over the years, my husband and I have discovered some “tricks” that work for us (thanks to the other reviews). 1. We use the apple slicer, then cut those slices in half. Fits better in the pie this way. 2. We add cinnamon into the mixture. Also, we add some cornstarch to thicken up the liquid a bit. 3. We cut out the pieces for the lattice ahead of time. 4. We pour half to 2/3 of the mixture in with the apple before putting on the lattice. The rest we brush on the lattice. 5. We work FAST because the liquid solidifies pretty quickly (helps if one person is stirring it on the stove, at the lowest setting, while you work the lattice). 6. We bake the pie at 350 the whole time (everytime we bake at 425 for fifteen minute parts of the crust burns). 7. When the pie is almost done, we sprinkle some extra cinamon sugar on the lattice.