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Gluten Free Apple Pie Parfait Recipe
Posted By Carol Kicinski On February 22, 2012 @ 6:36 am In Dessert | 28 Comments
12 S’moreables (gluten free graham style crackers from Kinnikinnick)
1 cup sliced almonds
3 tablespoons honey
1 tablespoon grapeseed (or other neutral flavored) oil
4 large sweet apples (such as Fuji or Honeycrisp)
Gluten-free nonstick cooking spray
1/8 teaspoon kosher or fine sea salt
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1/8 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 your gluten-free graham crackers in a plastic bag and crush them until you have some crumbs and 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 for 10 – 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 nonstick 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 thickened 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. I think this is best served while the apples are still warm.
A gluten free recipe that makes 4 large or 6 smaller parfaits.
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