If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: This breakfast parfait (ugh, I hate calling it a parfait because it makes me think of all the super commercial yogurt parfaits from fast food chains out there, but oh well) is based off a Norwegian dessert whose name translates as veiled farmgirls. The dessert version uses whipped cream, which I've simply replaced with yogurt to turn it into breakfast. - fiveandspice
- 3 pounds cooking apples, cored, peeled, and cut into 1-inch chunks
- Juice from one lemon
- 1 stick of cinnamon
- 1/4 cup brown sugar (plus more sugar - brown or white - to taste)
- 1/2 cup water
- 1 pinch salt
- Combine all of the ingredients in a heavy bottomed saucepan covered with a lid. Bring to a boil, then turn to low and simmer until the apples are completely soft, about 20 minutes. Taste and add more sugar, if desired.
- Remove from the heat, fish out the cinnamon stick and then mash well with a potato masher or a fork. Allow to cool before serving in the parfaits.
- 1 1/2 cups breadcrumbs
- 3 tablespoons sugar
- 2 teaspoons ground cinnamon
- 2 tablespoons butter
- Homemade applesauce (above)
- 3 cups plain or vanilla or honey-sweetened yogurt
- 1/2 cup chopped, toasted hazelnuts
- In a nonstick skillet, stir together the breadcrumbs, sugar, cinnamon, and butter and cook over medium heat, stirring constantly, until the crumbs are toasted and fragrant, about 5 minutes. Allow to cool.
- In 4 bowls or large glasses, make layers of applesauce, breadcrumbs, and yogurt. Top each serving with a scattering of toasted hazelnuts and serve.
- This recipe is a Community Pick!
Too Many Cooks: Who Has Changed the Way You Cook?
Let's talk game changers and influencers.
Shop Spring Cleaning
Simple, Springy Leek Soup
A well-rounded bud vase.
The Best Cinnamon Rolls