Breastfeeding Friendly Vanilla Apple Cream Parfaits
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Learn more →Ingredients
4 servings
For the sautéed apples
- 3 medium apples (such as honeycrisp or fuji), peeled, cored, and cut into ½-inch dice
- 2 tbsp unsalted butter
- 2 tbsp maple syrup
- ½ tsp ground ceylon cinnamon
- ¼ tsp pure vanilla extract
- ¼ tsp salt
For the oat crumble
- ½ cup rolled oats
- ¼ cup sliced almonds
- 1 tbsp unsalted butter, melted
- 1 tbsp maple syrup
- ⅛ tsp salt
For the vanilla cream
- 1 ½ cups heavy cream, cold
- 2 tbsp powdered sugar
- 1 tsp pure vanilla extract
Instructions
- 1
Make the oat crumble: In a medium skillet over medium heat, combine the rolled oats, sliced almonds, melted butter, 1 tbsp maple syrup, and 1/8 tsp salt. Cook, stirring frequently, for 5–7 minutes until the oats are golden and fragrant and the almonds are lightly toasted. Transfer to a plate and spread in a single layer to cool completely, about 15–20 minutes — the crumble will crisp as it cools.
- 2
Cook the apples: Wipe out the skillet and set it over medium heat. Add 2 tbsp butter and let it melt until foamy. Add the diced apples, 2 tbsp maple syrup, Ceylon cinnamon, 1/4 tsp vanilla extract, and 1/4 tsp salt. Cook, stirring occasionally, for 7–9 minutes until the apples are tender when pierced with a fork and the syrup has thickened to a light glaze. Remove from heat and let cool to room temperature, about 15–20 minutes.
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