Nothing says fall like apple pie. Put a spin on the staple by serving it in a mason jar you bought on a whim and never used. Bonus: this dessert combines two food trends–local ingredients and small portions.
Apple Pie Jars
Makes 6-8 Medium Mason Jar Servings
6 apples peeled and diced
½ cup coconut sugar
1 cinnamon stick
Enough water to cover the apples when you cook them
½ zest of a lemon (optional)
Pinch of salt
1 cup of full fat greek yogurt (Try an all-natural, preservative-free type like Long Island’s Nounós Creamery)
1 cup of Cool Whip
1 tsp cinnamon
2 tbsp agave*
*Adjust sweetness to your liking, if the mixture isn’t sweet enough this may taste more like a fruit parfait rather than a dessert.
Choose your favorite local gluten-free granola
Combine apples, sugar, cinnamon stick and lemon zest in a pot.
Add water until it is about equal with the apple mixture. Do not cover.
Bring to a boil, reduce and simmer for about 30 minutes stirring occasionally. Apples should be very soft, some of the mixture will be soft like applesauce. Allow to cool completely.
While apples are cooling, mix together yogurt, Cool Whip, cinnamon and agave.
Start arranging jars. Spoon in some of the apple mixture, top with the yogurt mixture then sprinkle with granola topping.