You’ve heard the saying “Is there anything more all American than baseball and apple pie”?
Well, I maybe can’t help you with the baseball part but… with Memorial Day weekend and the 4th of July coming up I have you covered on the apple pie part with this delicious Hot Caramel Apple Pie Parfait!
Welcome back to Day #2 of our fabulous “Summer In Jars” series. I kicked it off yesterday with my Mini Mason Jar Aquarium and am following up with a little sweet summer treat.
Our boys LOVE yogurt and Mr. Claire usually eats at least one a day so of course we are always on the hunt for new flavors to try. When I saw the caramel flavor I knew it would be perfect for this dessert.
Shortbread cookies make for an awesome “crust” and you could also use graham crackers if you prefer.
TIP: If you are headed to a picnic or a gathering at someone else’s home you can actually do all the prep, place the apples, cookies and yogurt in separate containers and assemble these quickly before serving.
The prep is minimal and cooking the apples only takes about five minutes. This was such a hit and talk about a little show stopper for dessert!
Layers of shortbread cookie, warm baked cinnamon apples, caramel yogurt and a little whipped cream on top? So good!
Clearly the whipped cream isn’t even needed, as you can see. It’s an optional ingredient in the recipe but…
Sure makes it look purty. Oh, and… whipped cream.
- 3 tbsp butter
- 1 large baking apple (such as Fuji), peeled and diced into 1/2 inch cubes
- 3 tsp light brown sugar
- 1/4 tsp ground cinnamon
- 1 1/2 cups shortbread cookies, broken into 1/2" pieces
- 2 Caramel flavored yogurt cups
- Whipped topping for garnish (optional)
- Add butter to a sauce pan over medium-high heat.
- Once hot, about 2-3 minutes, add the chopped apples, brown sugar and cinnamon.
- Stir to coat and then continue stirring the mixture every 30 seconds or so for 5 minutes to ensure even browning.
- Remove the apple mixture from the heat and set aside to cool slightly, 2-3 minutes.
- While the apple mixture is cooling, add a layer of the shortbread cookie pieces to the bottom of two parfait glasses or small mason jars.
- This is not an exact science - you can split the broken cookie pieces into 4 parts as each of the two parfaits will get two cookie layers.
- Open the yogurt containers and stir each until combined. Each parfait will use one yogurt cup.
- Divide the first yogurt cup as the second layer and spoon half over the shortbread cookie layer.
- Stir the apple mixture and place 1/4 of the mixture into each parfait (using 1/2 the apples total) as a third layer on top of the yogurt layer.
- Repeat the layers with the remaining shortbread cookies and yogurt cup with the apple mixture as the last layer on top.
- Garnish with whipped topping and a sprinkle of cinnamon if desired.
- This recipe makes two parfaits and it can easily be doubled or tripled.
- If making more than two, you can use a large skillet to cook the apples as opposed to a saucepan.
I hope you have a chance to try this one and don’t miss all of the other fabulous posts today by the “Summer In Jars” team:
Claire is a wife and busy working Mom to three boys and A Little CLAIREification is a lifestyle blog committed to bringing readers “Bright Ideas On A Budget” – from recipes, crafts and DIY projects to time management tips, meal planning and inspiration.
A self proclaimed CHEESE addict and lover of Sharpie markers in every color known to man, Claire also likes to throw a little fun and laughter in the mix as well.