If you want to mix it up from an apple pie or apple crisp, make these gorgeous parfaits! Layers of spiced, sweet apples, crunchy buttery nutty oat crumble, and soft, fluffy tangy whipped cream. A huge reason why I love this deconstructed apple crisp is that I can control the ratio of whip to apple to crisp topping (I like to go heavy on the crisp and whip!).
Ingredient highlight
Apples! Does an apple a day really keep the doctor away? If only it were that simple…but these crisp, juicy, fall fruits are a good source of fiber, vitamin C, and potassium. It contains soluble fiber, which is important for gut health and cholesterol levels. Most of the fiber is found in the skin, so don’t peel it off.
Servings 6
Prep Time 5 minutes 
Cook Time 25 minutes Ingredients
For the crisp:
- 6 tbsp (84g) butter
- ¼ cup (42g) coconut sugar
- 2 tbsp (40g) maple syrup
- 1 tsp vanilla extract
- 2 cups (194g) rolled oats
- 1 cup (about 130g) chopped raw pecans, walnuts, and/or hazelnuts
- 1 tsp ground cinnamon
- ½ tsp ground cardamom
- ½ tsp kosher salt
For the apples
- 2 tbsp (28g) butter
- 4 (about 1 lb 12 oz) baking apples, chopped into ½-inch cubes (about 5-6 cups)
- 2 tbsp (40g) maple syrup
- ¼ tsp kosher salt
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ¼ tsp ground cloves
For the whipped cream:*
- 1 cup heavy cream
- ½ cup plain whole milk Greek yogurt
- ¼ tsp kosher salt
- 1 tbsp maple syrup (or more, to taste)
- Serving tip! ~ If you’re only making this for 2-6 people, you can assemble the parfaits ahead of time. If you’re making this for 6-12 people, you can have people make their own – just have a bowl of the whipped cream, apples, and crumble out for people to help themselves.
Instructions
For the crisp topping:
- Preheat the oven to 350F. Line a standard baking sheet with parchment paper.
- In a microwavable bowl, melt the butter. Stir in the coconut sugar, maple syrup, and vanilla until combined. Stir in the oats, nuts, spices, and salt until combined.
- Transfer the mixture to the baking sheet and spread into an even compact layer. Bake for 15-20 minutes or until the edges are turning a dark golden brown. Let cool completely to let it harden, then break into crumbles.
For the apples:
- In a large skillet over medium/medium-high heat, melt the butter. Add the apples and stir to coat. Let cook for 5-7 minutes, stirring occasionally, or until softened and beginning to brown. Add the maple syrup and salt and stir to coat. Turn the heat down a bit if things are burning at all. Cook for 2 more minutes, stirring occasionally. Turn off the heat and stir in the spices. Let the apples cool off until they’re just warm or at room temp.
For the whipped cream:
- Add the cream to a large bowl and use an electric mixer to beat until fluffy and soft peaks form. Add in the yogurt and salt and beat again until fluffy and combined. Beat in the maple syrup.
- To assemble:
- Layer the whipped cream, apples, and crumble, finishing with a final layer of apples, a touch of whip, and crumble.
Items you can prep ahead (optional)
- Make the crisp topping
- Chop 5 cups worth apples and cook the apples
- (Whipped cream is best made fresh!)
Substitutions:
- To make vegan, use vegan butter or coconut oil. Make coconut whipped cream or use a vegan ice cream.
- To make nut-free, use pumpkin seeds and/or sunflower seeds in place of the nuts in the crisp topping.
- Use pears in place of apples. Or use any cooked or raw seasonal fruit in place of apples if it’s not apple season.
- Make regular whipped cream or use vanilla ice cream.
Storage:
- Store leftovers in an airtight container in the fridge:
- Apples: up to 7 days
- Crisp topping: up to 1 week at room temp or 2 weeks in the fridge
- Whipped cream: up to 5 days
Leftovers + Repurposing:
- Warm up leftover apples in the microwave until warm. Layer with the whip and crisp.
- You can also just eat this as a simple bowl – apples topped with crisp and whip.
- Leftover crisp topping is delicious stirred into yogurt or on top of oats or smoothie bowls. It’s also just a yummy sweet treat!
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