applesauce parfait with cinnamon bread crumbs

Desserts

Applesauce Parfait with Cinnamon Bread Crumbs

This breakfast parfait (ugh, I hate calling it a parfait because it makes me think of all the super commercial yogurt parfaits from fast food chains out there, but oh well) is based off a Norwegian dessert whose name translates as veiled farmgirls. The dessert version uses whipped cream, which I've simply replaced with yogurt to turn it into breakfast.

Ingredients

3 pounds cooking apples, cored, peeled, and cut into 1-inch chunks
juice from one lemon
1 stick of cinnamon
1/4 cup brown sugar (plus more sugar - brown or white - to taste)
1/2 cup water
1 pinch salt
1 1/2 cups bread crumbs
3 tablespoons sugar
2 teaspoons ground cinnamon
2 tablespoons butter
homemade applesauce (above)
3 cups plain or vanilla or honey-sweetened yogurt
1/2 cup chopped, toasted hazelnuts

Directions

Combine all of the ingredients in a heavy bottomed saucepan covered with a lid. Bring to a boil, then turn to low and simmer until the apples are completely soft, about 20 minutes. Taste and add more sugar, if desired.
Remove from the heat, fish out the cinnamon stick and then mash well with a potato masher or a fork. Allow to cool before serving in the parfaits.
In a nonstick skillet, stir together the bread crumbs, sugar, cinnamon, and butter and cook over medium heat, stirring constantly, until the crumbs are toasted and fragrant, about 5 minutes. Allow to cool.
In 4 bowls or large glasses, make layers of applesauce, bread crumbs, and yogurt. Top each serving with a scattering of toasted hazelnuts and serve.