Applesauce Parfait with Cinnamon Bread Crumbs

October  7, 2013
6 Ratings
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

  • Prep time 10 minutes
  • Cook time 25 minutes
  • Serves 4
  • Applesauce
  • 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
  • Applesauce parfaits
  • 1 1/2 cups bread crumbs
  • 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 This Recipe
  1. Applesauce
  2. 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.
  3. 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. Applesauce parfaits
  2. In a nonstick skillet, stir together the bread crumbs, sugar, cinnamon, and butter and cook over medium heat, stirring constantly, until the crumbs are toasted and fragrant, about 5 minutes. Allow to cool.
  3. In 4 bowls or large glasses, make layers of applesauce, bread crumbs, and yogurt. Top each serving with a scattering of toasted hazelnuts and serve.

See what other Food52ers are saying.

  • mommychef
  • Sandra
  • fiveandspice
  • diana lee
    diana lee
I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (www.vikredistillery.com), where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.

8 Reviews

diana L. November 13, 2014
do you think the breadcrumbs could be replaced by oats?
Author Comment
fiveandspice November 14, 2014
Yes! I think that would be yummy. It would make it kind of like a Scottish cranachan!
mommychef October 20, 2013
This was so good! I went half and half with whipped cream and yogurt and turned it into dessert. It was also an ideal cooking project for my 4 year old...kept him busy the better part of the afternoon and I've never seen anything served with so much pride!
Author Comment
fiveandspice October 23, 2013
Awesome! And I'm so glad it was a fun project for your 4-year old! I'm excited for my little guy to be big enough to help cook. :)
Cookingly Y. October 10, 2013
mmmmm.... sounds fantastic!
Author Comment
fiveandspice October 13, 2013
Sandra October 10, 2013
What amazing timing! I just got some winter bananas ( my fave variety of apple for cooking & pies) and milk is in the yogurt maker as I type. You suppose the cinnamon bread crumbs could be made ahead and stored in the fridge, yes?
Author Comment
fiveandspice October 13, 2013
The cinnamon breadcrumbs can definitely be made ahead. They should keep at least a week, if not longer, in the fridge.