Apple pie parfaits reinvent an iconic dessert

Fresh fall fruit delicious, used in a lighter, unfussy way.

When I am asked the would-you-rather question “cake or pie?” I am pie all the way, no hesitation. But as much as I love a freshly baked, double-crust apple pie, most days of the week I want a dessert that’s lighter, healthier and easier to make.

These dessert cups answer that call scrumptiously. They center on the fresh apples that, to me, are one of the most exciting things about this season. Simmered in a skillet with a touch of maple syrup, lemon juice and cinnamon, the fruit becomes tender, aromatic and pie filling-like, with a nuanced flavor that comes from using a variety of different apples, each with its own unique taste profile. I like to leave the apple peels on for their lovely color, rustic texture and nutritional value, but you could certainly peel them if you prefer.

Once cooled, the cooked apples are layered in jars or glasses with graham cracker crumbs and my go-to creamy topping of vanilla-spiked, fresh whipped cream folded with Greek yogurt. I developed the cream topping years ago as a way to accommodate a bigger dollop in a betterfor-you way, but I’ve come to prefer it on most fruit desserts for its taste alone, as it adds a complementary, gentle tang. I also find it to be more stable than regular whipped cream, lasting several days in the refrigerator.

With graham cracker crumbs on the bottom of each parfait absorbing the lovely juices from the apples, and an extra crunchy sprinkle of them on top of the soft cream, this treat is a delightful way to cap off an autumn meal or savor as an afternoon pickme-up. In fact, depending on my mood, I might even choose it when given the option “pie or parfait?”