Caramel Bramley Apple Parfaits Pots
Layers of apple goodness in these parfaits a nutty crumble layer, soft and sweet apples, gooey caramel and then topped with creamy yogurt – just gorgeous.
In paid partnership with Great British Apples.
I have a series of lovely British Bramley apple recipes coming as I’ve teamed up with Great British Apples. You may associate Bramleys with crumbles and pies (absolutely delicious) but you can use them for so much more!
My first recipe is such a delicious one–Caramel Bramley apple parfaits pots–Layers of flavour and texture building into a beautiful dessert or breakfast.
Layer 1–a lovely nutty crumble layer with ground almonds, almond butter, & oats.
Layer 2–gorgeous caramelised Bramley apples!
Layer 3–the most delicious gooey caramel layer.
Layer 4 – creamy coconut.
So, what’s special about Bramleys?
These large, tart apples are perfect for cooking up a storm in the kitchen. Mostly green but sometimes with specks of red, the white, juicy flesh has the ideal texture for sweet and savoury dishes. And thanks to the Bramley apple’s high malic acid content and low sugar levels, they deliver a tangy taste and keep their flavour after cooking. The flesh breaks down to create a melt in the mouth texture, which makes them perfect for making purées, too.
I love using seasonal fruits and British Bramley apples are available all year round, making them perfect for winter warmers and summer dishes alike.
Ingredients
For the crumble layer
- 2 tbsp ground almonds
- 4 tbsp oats
- 2 tbsp desiccated coconut
- 2 tbsp chopped nuts
- 2 tbsp almond butter
- 2 tbsp maple syrup
For the fruit
- 1 Bramley apple chopped into cubes
- 2 tbsp maple syrup
- 1 tsp cinnamon
For the caramel
- 4 tbsp maple syrup
- 6 tbsp coconut milk
- 1 tbsp coconut oil
- Pinch sea salt 1 tsp vanilla
For the coconut layer
- 6 tbsp coconut yogurt
- 1 tsp maple syrup–optional
- 1 tsp vanilla powder or extract
Instructions
To make the crumble
- Pre heat the oven to 180c.
- In a bowl, mix the crumble mix so everything is combined–transfer to a baking tray.
- Bake for 10 minutes until lightly toasted. Set aside.
To make the apples
- Peel and dice the apple.
- Add them to a saucepan with the maple and cinnamon- heat until the apple has softened. Set aside.
To make the caramel
- Heat the maple syrup in a saucepan on a low heat. Stir constantly whilst it’s bubbling for 4-5 minutes.
- Now add the remaining ingredients and stir to combine.
- Stir for approx. 10 minutes until it thickens. Set aside.
To make the coconut mix
- In a small bowl, mix the maple syrup and vanilla into the coconut yogurt.
To compile
- Layer the oat crumble mix, then apple into two medium or four small pots. Next, add some caramel and coconut. Repeat.
- Top with fresh mint.
5 Responses
Hi. I made some mistakes, but it was still yummy . Question: when you say coconut milk, do you mean the boxed kind of coconut milk for drinking? Or the canned kind?
You can use either
So happy you liked it.
Much love, Niki xxx
Can you do this and store in the fridge ready for the next day?
Yes you sure can! xx
yes for sure xx