Butterscotch Apple Parfait (Vegan)
These parfaits are an irresistible combination of homemade butterscotch pudding and glazed apples seasoned with warm spices. A lovely, seasonal, dairy-free treat.
These parfaits are literally like creamy apple pie without the crust. This layered dessert is a wonderful union of rich butterscotch pudding and glazed apples elevated with warm spices topped with sweet whipped cream. The flavor combo is undeniably addictive. It comes together easily and is perfect for the fall season.
What you will need:
Apples are a must, along with butterscotch pudding. I used Honey Crisp apples for this recipe, but Fuji and Pink Lady apples are also good choices. Granny Smith is a great option if you are looking for tartness. I have a homemade butterscotch pudding recipe on the website; please give it a try. The rest of the ingredients are basic pantry items.
- apples
- plant based butter with salt
- cane sugar
- cinnamon
- nutmeg
- butterscotch pudding
- plant based heavy cream
- cream of tartar
- vanilla extract
- powdered sugar
How to:
Let’s prepare the pudding first. We want to give it plenty of time to cool before assembling the desserts so it can even be made a day or two ahead of time, if you choose. I have a homemade butterscotch pudding recipe on the website if you are interested. Store-bought pudding will work just as well, but you may have trouble finding a plant-based brand.
Next, prepare the glazed apples. I used Honey Crisp apples; Fuji or Pink Lady apples are also good options. Peel, core, and cube the apples. In a medium pan, add the butter and melt it over medium heat. Add the cubed apples to the melted butter and allow them to heat up and soften. Make sure to stay close to the stove so that you can stir the apples regularly; you don’t want them to brown. It took 10 minutes for me to reach a not too soft/not too firm consistency for the apples. I was looking for a soft, but not mushy, consistency. Remove the apples from the heat and allow them to cool.
While the apples are cooling, prepare the glaze. In a small pot, add the sugar, water, cinnamon, and nutmeg. Heat the mixture over medium to medium-low heat. Once it thickens to a syrup consistency—it took me 3 to 5 minutes—remove the pot from the heat and add the softened apples. Toss the apples in the syrup until all the apple cubes are fully coated. Set the apples aside to completely cool.
Once you are ready to assemble the desserts, prepare the whipped cream. To the bowl of a stand mixer, add the heavy cream, cream of tartar, and vanilla extract. Whip on high with a balloon whisk attachment for 3 minutes. Add the powdered sugar and continue blending on high for another 3 minutes.
Now that we have all of our components, let’s assemble these delicious little desserts. Reserve 2 to 3 tablespoons of glazed apples (to be used on the tops of the desserts later). Divide the rest of the glazed apples among the 4 dessert containers. Make sure to spread the apples out evenly. Divide the butterscotch pudding among the 4 containers, adding it to the top of the apples. Make sure to spread the pudding out evenly.
Place the whipped cream in a piping bag fitted with the tip of your choice and pipe equal amounts of cream over the top of the pudding layer. If you don’t want to pipe the cream, you can dollop equal amounts into each container. To finish these desserts off, add a little of the reserved glazed apples and sprinkle a hint of cinnamon on top of each.
Store the parfaits in an airtight container in the refrigerator. They will stay fresh for 3 to 5 days.
Alright, let’s get started. Please make and enjoy!
Butterscotch Apple Parfait (Vegan)
Ingredients
Glazed Apples
- 3 cups peeled/cored/cubed apples – 2 large Honey Crisp apples (about 1/4-inch cubes)
- 2 tbsp plant based butter with salt
- 4 tbsp cane sugar
- 2 tbsp water
- ¾ tsp cinnamon
- ½ tsp nutmeg
Butterscotch Pudding
- 1 cup butterscotch pudding – see recipe on the website / store bought will work as well
Whipped Cream
- ⅔ cup plant based heavy cream (needs to be cold)
- 1 tsp vanilla extract
- ½ tsp cream of tartar
- 8 tbsp powdered sugar
Instructions
- Prepare the pudding first. Make sure it is room temperature or even cold before assembling the desserts. I have a homemade butterscotch pudding recipe on the website if you are interested. Feel free to make the pudding a day or two ahead of time.
- To prepare the glazed apples – I used Honey Crisp apples, Fuji or Pink Lady apples are also good options. Peel, core and cube the apples. In medium pan, add the butter and melt it over medium heat. Add the apples to the melted butter and allow them to heat up and soften. Make sure to stay close and stir the apples regularly, you don't want them to brown. It took 10 minutes for me to reach a not too soft/ not too firm consistency for the apples. Remove the apples from the heat and allow them to cool.While the apples are cooling, prepare the glaze. In a small pot, add the sugar, water, cinnamon and nutmeg. Heat the mixture over medium to medium-low heat. Once it thickens to a syrup consistency – took me 3 to 5 minutes – remove the pot from the heat and add the apples. Stir the syrup and apple mixture until all of the apples are coated. Set the apples aside to completely cool.
- Once you are ready to assemble the desserts, prepare the whipped cream. To the bowl of a stand mixer add the heavy cream, cream of tartar and vanilla extract. Whip on high with a balloon whisk attachment for 3 minutes. Add the powdered sugar and continue blending on high for another 3 minutes.
- To assemble the desserts – Reserve 2 to 3 tablespoons of glazed apples (to be used on the tops of the desserts later). Divide the rest of the glazed apples among the 4 dessert containers. Make sure to spread the apples out evenly. Divide the butterscotch pudding among the 4 containers adding it to the top of the apples. Make sure to spread the pudding out evenly. Place the whipped cream in a piping bag fitted with the tip of your choice and pipe equal amounts of cream over the top of the pudding layer. If you don't want to pipe the cream, you can dollop equal amounts into each container. To finish these desserts off, add a little of the reserved glazed apples to the top of each and sprinkle a hint of cinnamon over the top of each.Store the parfaits in an airtight container in the refrigerator. They will stay fresh for 3 to 5 days.
