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Carol Kicinski
These apple pie parfaits are a great alternative to baking a gluten-free apple pie.

An apple parfait keeps the pie cravings away

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   There are times when being gluten free can be downright frustrating. For instance, let’s say you all of a sudden have an unquenchable craving for apple pie and yet you live in a town that is sadly remiss in having a gluten free bakery.
   Sure you could make gluten free pie crust dough, wait an hour or two for it to chill, roll the dough, cut the apples, flavor them up, assemble it all up and put your pie in the oven for yet another hour and then you can (finally) quell your craving.
   While I literally wrote a book on making gluten free desserts, even I don’t want to do that at 6:30 p.m. on a Tuesday night after a long day’s work. So what’s a girl to do?
   Make gluten free apple pie parfaits, that’s what! Sweet, cinnamon apple chunks layered with maple sweetened non-fat Greek Yogurt and a crunchy, gluten free graham cracker almond crumble.
   This simple yet spectacular dessert takes
Gluten Free Apple Pie Parfait
Makes 4-6 parfaits, depending on size

12 gluten free graham style crackers
1 cup sliced almonds
3 tablespoons honey
1 tablespoon grape seed (or other neutral flavor) oil
4 large sweet apples (such as Fuji or Honeycrisp)
Gluten-free non-stick cooking spray
1/8 teaspoon kosher or fine sea salt
2 tablespoons brown sugar
1 teaspoon ground cinnamon
⅛ teaspoon freshly grated nutmeg
Juice of 1 lemon
2 teaspoons pure vanilla extract
1 cup Greek yogurt (non-fat, low fat or full fat)
4 teaspoons maple syrup

   Preheat oven to 400 degrees. Place gluten free graham crackers in a plastic bag and crush them until you have some crumbs and some larger (about ¼ inch) pieces. Combine in a mixing bowl with the almonds, honey and oil. Toss until the honey and oil coat the crumbs and almonds. Spread in an even layer on an un-greased baking sheet and bake 10 to 15 minutes or until the mixture is crisp, fragrant and browned – it will crisp up a little more as it cools and should be a little clumpy. Let cool.
   While the crumble is baking prepare the apples; core and cut into 1 inch chunks. Spray a large skillet with a lid with some gluten-free non-stick cooking spray and heat over medium heat. Add the apples, salt, brown sugar, cinnamon, nutmeg, lemon juice and vanilla and toss well to coat. Cover the skillet and let cook until the apples are softened, about 8 minutes, stirring once or twice. Remove the lid, increase heat to high and cook until the liquid has thicken up to a syrup and coats the apples. Let cool.
   Mix the yogurt with the maple syrup. For each parfait place a layer of apples into a goblet or dessert dish, top with some of the yogurt and then add a handful of the crumble. Repeat the layers. Best served while the apples are still warm.
about 20 minutes to prepare, perfect when you want an easy and light dessert that feels and tastes anything but
– the perfect thing for when the hankering for apple pie strikes but you haven’t the time or energy to make one.