fbpx Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Apple Pie Parfaits are made with real apples and homemade granola.

Apple Pie Parfaits

  • Author: Sharon Matten - Kosher Everyday
  • 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


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!



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


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. 



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.


  • 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

Keywords: Apple Pie Parfait, Gluten Free, Plant Based, Vegan, Rosh Hashanah, July 4th.


Ingredients was where

Share List

Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.