Remember 2 weeks ago when I said I wasn’t ready to let go of summer yet? Well, I’m ready. I keep seeing a ton of soup recipes I want to try. But who wants to make soup when it’s 100 degrees outside? Unless it’s Gazpacho or Vichyssoise, of course.
There’s also a lot…A LOT…of apple cinnamon bread, apple pie, and apple streusel bars being posted and pinned. I think everyone is ready for a season change.
My favorite Honey Crisps are no longer available where I live, but their runner up, the Pink Lady is. So I bought a bunch. And whipped these parfaits up.
They were SO good.
I’m willing Fall to begin with apples. And Cream. Who’s with me?
Apple Pie Parfaits
Prep time: 20 minutes
• 3 medium apples, peeled, cored, and diced small (I used Pink Ladies)
• 1 1/2 tablespoons lemon juice
• 1 tablespoon unsalted butter
• 3 tablespoons brown sugar
• 1 teaspoon cinnamon
• pinch salt
• 1/2 cup heavy whipping cream
• 1 tablespoon granulated sugar
• 1/2 teaspoon vanilla
• 1 full honey graham cracker, crumbled
In a medium non-stick pan, over medium-high heat, melt butter and saute apples for 4 minutes. Add in brown sugar, cinnamon, and salt; cook for 1-2 more minutes (longer if you want your apples really soft.) Transfer to a plate or bowl to cool.
In a large bowl with an electric mixer on high, whip cream, sugar, and vanilla until stiff peaks form, about 1 minute.
Evenly distribute the apple mixture and whipped cream, alternating layers, among 4 dessert cups. Sprinkle with graham cracker and a pinch more cinnamon, if you wish. They’re absolutely delish!