Low Iodine Vanilla Apple Cream Parfaits

Total time50 min

Prep time15 min

Cook time15 min

4.7

(5)

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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
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
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
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 tbsp maple syrup
⅛ tsp salt

For the vanilla cream

1 ½ cups heavy cream, cold
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
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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