Hello, fall!

We took our (now one year old!!) Ella apple picking on Sauvie Island outside of Portland a few weekends ago and picked an abundance of apples. It was so fun to take Ella on her first hayride and out into the local orchards – it’s definitely a tradition we’ll continue to do each year.

With so many apples, I’ve been using them in fall-inspired salads (like this roasted Delicata and apple salad) eating them raw with lots of peanut butter, and quickly sautéing them with warming spices to add to oatmeal bowls, yogurt, and even as a little dessert with a scoop of ice cream. PSA: Frankie & Joe’s Brown Sugar Vanilla plant-based ice cream with these apples is the dreamiest and best combination, FYI.

The magical combination of warm apples and spices truly tastes like an apple pie, without any of the work of making a pie. Crisp apples get sautéed and caramelized in grass-fed butter (or coconut oil to make this recipe completely plant-based!) and warming fall spices like cinnamon, nutmeg, ginger, and allspice until they’re perfectly soft and tender. Top warm apples on creamy bowls of yogurt with maple syrup and almond butter, and crunchy pumpkin seeds and coconut flakes.

All About Apples!

I recommend using apples on the crisper side for these apple pie yogurt bowls, such as gala, fuji, Granny Smith, Honeycrisp, pink lady, or golden delicious. You can certainly use a mixture of your favorite apples, especially if you plan on doubling the recipe.

All apples are a delicious source of vitamins, minerals, and soluble fiber. One apple contains roughly 4 grams of fiber, 14% RDI Vitamin C, and small amounts of potassium and vitamin K. Apples also contain small amounts of manganese, copper, and the vitamins A, E, B1, B2, and B6.

Apples contain polyphenols (most of which are concentrated in the peel), which have antioxidant effects in the body. Notably, apples contain the polyphenol flavonoid epicatechin, which may lower blood pressure. Consumption of foods with a high concentration of flavonoids is linked to a 20% lower risk of stroke, according to this analysis published in the Journal of Nutrition.

Enjoy these delicious apple pie yogurt bowls all fall long!

Apple Pie Yogurt Bowls

Serves 2

Prep time: 5 minutes
Cook time: 10 minutes

Ingredients:

2 medium-sized crisp apples
1 Tbsp. grass-fed butter or coconut oil
½ tsp. cinnamon
¼ tsp. ginger
¼ tsp. grated nutmeg
1/8 tsp. ground ginger
1/8 tsp. allspice
¼ tsp. sea salt
¼ cup apple cider
1 cup yogurt of choice
¼ cup pumpkin seeds, to garnish
¼ cup unsweetened coconut flakes, to garnish
2 Tbsp. maple syrup, to garnish
2 Tbsp. almond butter, to garnish
1 piece of honeycomb, to garnish (optional)

Directions:

1) Prepare the apples. Add butter or coconut oil to a skillet over medium heat and allow to melt for 5 minutes. Add apples and stir well to coat. Add spices and salt and sauté for 10-12 minutes, or until apples begin to soften and turn golden, stirring often. Add apple cider and sauté for an additional 5 minutes. Remove apples from heat.

2) Prepare yogurt bowls. Divide yogurt of choice between two bowls and top with a few spoonfuls of the cooked apples.

3) Drizzle each bowl with a tablespoon each of almond butter and maple syrup. Sprinkle with pumpkin seeds and coconut flakes, and top with honeycomb, if using. Enjoy immediately!