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Prep time
10 minutes
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Cook time
25 minutes
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Serves
4
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
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Ingredients
- Applesauce
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3 pounds
cooking apples, cored, peeled, and cut into 1-inch chunks
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Juice from one lemon
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1
stick of cinnamon
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1/4 cup
brown sugar (plus more sugar - brown or white - to taste)
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1/2 cup
water
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1 pinch
salt
- Applesauce parfaits
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1 1/2 cups
bread crumbs
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3 tablespoons
sugar
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2 teaspoons
ground cinnamon
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2 tablespoons
butter
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Homemade applesauce (above)
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3 cups
plain or vanilla or honey-sweetened yogurt
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1/2 cup
chopped, toasted hazelnuts
Directions
- Applesauce
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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.
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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.
- Applesauce parfaits
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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.
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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.
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