Everything’s Coming Up Apples

It occurred to me that I get seasonally obsessed with certain ingredients.  Take apples, for example.  Despite being available year round, I generally don’t give them a second glance until fall.  Once the cool weather of autumn descends, it’s like a switch turns on and suddenly I can’t seem to make enough apple recipes.

Apples are so versatile.  In addition to eating out of hand, they’re great in salads, sandwiches, and sautes.  I also love to make apple bread, apple cake, apple fritters,  baked apples, applesauce, apple crisp and apple butter.  Here’s a tester photo (taken by Sabrina Butkera) of the apple butter from Fresh from the Vegan Slow Cooker:

But my favorite way to enjoy apples is in desserts, like apple pie:

and this apple pie-crisp combo:

One of the easiest and tastiest apple desserts I make is the Apple Pie Parfaits from Quick-Fix Vegan.  Shown in the top photo which was taken by the incredibly talented “Mojo” of Vegan Cookbooks Illustrated.  Honestly, when I make this dessert, it never looks this gorgeous!  But it always tastes great.  I hope you enjoy it too.  Here’s the recipe:

Apple Pie Parfaits
Serves 4
Try these apple parfaits for the flavor of apple pie without all the work. Not only is this an easy and quick dessert, it’s also very pretty when served in clear dessert glasses.  If you don’t have actual parfait glasses, wine glasses work well. This recipe is from Quick-Fix Vegan by Robin Robertson © 2011.

2 teaspoons vegan butter
2 Granny Smith or other baking apples, peeled, cored, and thinly sliced
1 teaspoon fresh lemon juice
1/4 cup light brown sugar
1 1/2 teaspoons ground cinnamon
1/2 cup chopped toasted walnuts
1/4 cup granola
1 cup silken tofu
1/3 cup almond butter
1/3 cup pure maple syrup
1 teaspoon vanilla extract

Heat the vegan butter in a skillet over medium heat.  Add the apples, lemon juice, brown sugar, and 1 teaspoon of the cinnamon and cook, stirring, until the apples are softened, about 8 minutes.  Transfer to a bowl and refrigerate to cool while you continue with the recipe.
In a separate bowl, combine the walnuts and granola and set aside.
In a blender or food processor, combine the tofu, almond butter, maple syrup, vanilla, and the remaining 1/2 teaspoon cinnamon.  Blend until smooth and creamy.
Spoon a small amount of the walnut mixture into the bottom of 4 parfait glasses or other dessert glasses.  Top with a spoonful of the apple mixture, followed by a spoonful of the tofu mixture.  Repeat with the layering until the glasses are full, ending with a sprinkling of the walnut mixture.  Serve at once or refrigerate and serve chilled.

 Note: Some apple varieties release a lot of juice when cooked, so be sure to drain off any excess liquid before spooning the cooked apples into the glasses.