The Fall dessert theme continues…
Fun fact though, apple pie is NOT my jam. Yes, this is true and I can already see your face cringing with disgut at the thought of an all American girl not being in- love with apple pie. Yeah, yeah it’s a tragedy.
Chocolate cream pie on the other hand…all about that life. Growing up the only pies I ever ate were the chocolate cream from Marie Calendars (the one with the oreo crust, so so good) and this whipped chocolate mousse pie my grandmama made on a weekly basis. That is a pie recipe I am determined to learn and master, regardless of the nutritional profile.
In an effort to conform to the Thanksgiving American ways, I decided to put a twist on the classic apple pie dish. My food palatte is always open to new ideas so instead of forcing an apple pie dessert, my cravings called for an apple pie breakfast parfait.
Not sure how my dad will feel about this. Apple pie is his all time favorite dessert. Which is odd considering my preferences…it makes me question our relatability BUT he did pass down his chocolate addiction to me so I guess that means he’s my father.
Hopefully you are not an apple pie snob and will be open to a healthier greek yogurt layered apple pie parfait. Don’t scoff at me yet! There are layers of date sweetened quinoa crumbles and sauteed cinnamon maple infused apples. Making the apples was my favorite part. They simmered in maple syrup making my apartment fill with this cozy aroma of Thanksgiving and family.
These parfaits are best eaten right away while the apples are still warm and soft but they can be equally enjoyed the next morning after being placed in the fridge. I really liked these. That’s all there is to it. A cozy Fall dessert in a jar that warms my little heart, more than any apple pie ever would. Sorry apple pie snobs!
- 1/2 cup quinoa (uncooked)
- 1/2 cup rolled oats
- 1/2 cup sunbutter
- 1 tsp cinnamon
- 4 large pitted dates (soaked overnight)
- 2 Tbsp melted coconut oil
- 2 small gala apples, cut into small chunks
- 1/2 tsp cinnamon
- 2 Tbsp maple syrup
- Coconut oil or butter for greasing pan
- Vanilla greek yogurt
- Combine quinoa, oats, sunbutter and cinnamon in a blender and blend until smooth. Add in your dates and coconut oil and blend until a doughy crumble forms. You may need to scrape down the sides of your blender during this process. Separate mixture into two separate bowls evenly and set aside.
- Heat a skillet over medium heat with a little coconut oil. Sauté apples, maple syrup and cinnamon for about 5 minutes.
- Take half your quinoa crumble mixture and press it down into 4 mini mason jars, firmly. Place half your apple mixture over this, then a few spoonfuls of greek yogurt. Top each with remaining apple slices then with the remaining crumble.
- Serve immediately!
- Serves 4
- *Place your dates in a bowl full of water and store in the fridge overnight before preparing this dish. This step is crucial so it will be easier to make your crumble. You could try just soaking them for an hour or two although I did mine overnight before preparing.
- Store leftovers in the fridge, but best served while the apples are still warm :)