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Apple Pie Parfait

Apple Pie Parfaits

  • Author: Madison Suttles
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 3 Servings


Apple Layer

-6 Small Apples

-1 tsp Cinnamon (or more to taste)

-1 Tbsp Coconut Oil (we love Barlean’s)

Coconut Crumble

-2 Cups Shredded Coconut

-2 tsp Cinnamon 

-1/2 tsp Ground Ginger

-3-4 Sprinkles Nutmeg 

-4 Tbsp Honey (or maple for vegan)


-1 Cup Coconut Cream

-1/2 Cup Honey (or maple for vegan)

Vanilla Ice Cream

-Clean brand (like Daily Harvest), or homemade banana “nice-cream”


  1. Begin by combining coconut cream and honey (or maple) in a saucepan on medium heat (as this will take the longest). Allow to achieve a mild boil, and reduce to low heat. Stir every 5 minutes until caramel reduces to half its original amount, and begins to thicken (this should take anywhere from 25-40 minutes). Remove from heat, and let cool. *see notes for additional information*
  2. Preheat the oven to 350º f, and line a baking sheet with parchment paper.
  3. In a large bowl, mix ingredients for coconut crumble. Spread in a thin layer on the baking sheet, and allow to bake until the crumble achieves a light, golden color (this should take between 5 and 10 minutes). Set aside to fully cool until sticky, and crunchy. *See notes* Coconut Crumble
  4. Begin by peeling, and slicing apples (can slice, or cube). Coat evenly in cinnamon. Melt coconut oil in a skillet, and saute apples for 5-10 minutes, or until crisp, and tender. Remove, and let cool.

Fried Apples


  1.  Begin by drizzling the inside of your cup with caramel drizzle. 
  2. Next, add a small layer of coconut crumble, and then a small layer of pan-fried apples. Repeat until 3/4 of the cup is filled.
  3. Top with ice cream or whipped cream, and drizzle with caramel parfait
  4. Serve immediately, and enjoy!


Once removed from heat and allowed to cool, caramel will thicken exponentially. For rapid cooling, place in a glass container in the freezer while finishing the rest of the recipe. 

*It is better to remove coconut crumble early than a little too late, as baking will continue for a few minutes outside of the oven, and over baking will dry out the crumble.