This is the dessert I make when two lonely apples are sitting in the fruit bowl and everyone is asking what is for dessert. The apples cook in a skillet with a little butter and cinnamon until they are soft and glossy, then get layered with cold, creamy yogurt and a quick toasted oat crunch. It tastes like apple crumble in a glass, and it is ready before the kettle has boiled twice. Serve it warm and cold at the same time, which is honestly the best part.
Servings: 4 · Prep: 10 min · Cook: 20 min
Ingredients
- 2 medium (about 12 oz / 340 g) apples (Honeycrisp, Gala or Pink Lady)
- 1 tbsp (14 g) butter
- 1 tsp ground cinnamon
- 2 tbsp (30 ml) maple syrup or honey
- 1 tsp (5 ml) lemon juice
- 1 1/2 cups (360 g) plain Greek yogurt
- 1/2 tsp vanilla extract
- 1/2 cup (45 g) rolled oats
- 1/4 cup (30 g) chopped pecans or walnuts
- 1 tbsp (12 g) brown sugar
Method
- Peel the apples if you like (I leave the skin on for color), core them and cut them into small 1/2-inch (1 cm) cubes. Toss them with the lemon juice so they stay bright.
- Melt the butter in a nonstick skillet over medium heat. Add the apples and cinnamon and cook for 6 to 8 minutes, stirring often, until the apples are tender but still hold their shape.
- Stir in 1 tablespoon of the maple syrup and cook 1 minute more, until the juices turn syrupy. Tip the apples into a bowl.
- Wipe out the skillet and return it to medium heat. Add the oats, pecans and brown sugar and toast for 3 to 4 minutes, stirring constantly, until fragrant and lightly golden. Spread on a plate to cool and crisp up.
- Whisk the yogurt with the vanilla and the remaining tablespoon of maple syrup until smooth.
- Layer 4 glasses or jars: a spoonful of yogurt, some apples, a sprinkle of oat crunch, then repeat. Finish with apples and crunch on top.
- Serve right away while the apples are still warm, or chill the cups for 15 to 20 minutes for a cold, set dessert.
Tips and variations
- Pears work just as well as apples; cook them 1 or 2 minutes less because they soften faster.
- For a lighter crunch, use crushed graham crackers or digestive biscuits instead of the oat topping.
- Keep the apples, yogurt and crunch in separate containers and assemble when ready; the apples keep 4 days in the fridge.
- A pinch of nutmeg or ground ginger with the cinnamon makes it taste like Thanksgiving.
Simple, cozy and ready in no time. I hope these little cups become your go-to fall treat too. Enjoy!
