Caramel Apple Parfait


Apple Pie Filling:

2 tablespoons unsalted butter

4 medium Granny Smith apples, peeled, cored, and chopped

50 g brown sugar, packed

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

1 tablespoon cornstarch

60 ml water

1 teaspoon vanilla extract

Pinch of salt


Caramel Sauce:

200 g granulated sugar

60 ml water

115 g unsalted butter, cut into pieces

120 g heavy whipping cream

1 teaspoon vanilla extract

Pinch of salt


To assemble:

490 g FAGE Total yoghurt

110 g granola

  1. In a large frying pan, melt butter over medium heat and add apples, sugar, cinnamon, and nutmeg. Sauté until apples are tender or for about 10 minutes.
  2. In a small bowl, whisk cornstarch and water into the pan.
  3. Stir the apples continuously for 2-3 minutes. Turn off the heat and add vanilla extract and salt. Set aside to cool.
  4. For the caramel sauce, add sugar and water to a medium size pan over medium-high heat. Stir with a spoon (preferably wooden).
  5. Bring to a boil for about 5 minutes or until the liquid is clear and bubbling.
  6. Scrape the sides of the pan with a spoon and keep cooking for another 20-25 minutes or until it turns an amber honey color.
  7. Add butter and whisk continuously.
  8. Remove the pan from the heat and slowly whisk in cream, vanilla extract, and salt until well combined.
  9. Set aside to cool.
  10. Once all the ingredients are cooled, assemble your parfaits by layering yogurt, apple filling, granola, and caramel sauce.