Yield 4 servings
Prep Time 20 minutes
Total Time 40 minutes
- 4 cups plain Greek yogurt
for Oat Crumble
- 3 Tbsp unsalted butter
- 3 Tbsp Nature Nate’s pure honey
- ½ tsp Kosher salt
- ½ tsp cinnamon
- 1 egg white
- ¼ cup almond flour
- 1 cup oats
- ½ cup chopped pecans
- ½ cup chopped walnuts
for Apple Pie Compote
- 2 apples, peeled and chopped
- ¼ cup Nature Nate’s pure honey
- 1 Tbsp lemon juice (from about half a small lemon)
- ¾ tsp cinnamon
- 1/8 tsp nutmeg
- ¼ cup water
- Pinch of salt
Directions
Preheat oven to 325° F. Spray a small, rimmed sheet pan with cooking spray, and set aside.
In a medium microwave-safe bowl, melt unsalted butter, and cool slightly. Add honey, salt, cinnamon, and egg white, and whisk until well-blended. Stir in almond flour until well-blended. Stir in oats, pecans, and walnuts until fully incorporated and no dry oats remain.
Spread mixture in an even layer on the prepared sheet pan, and bake for 20 minutes, stirring and shaking the pan every 5 to 7 minutes.
Meanwhile, mix all ingredients for the apple pie compote in a saucepan, and cook over medium-high heat until it reaches a boil. Reduce heat to low, and simmer until liquid is reduced and apples soften, about 15 minutes.
Allow both the crumble and apple pie compote to cool to room temperature. If making ahead of time, store the crumble in an airtight container at room temperature for up to a week. Store the apple pie compote in the fridge for up to a week.
To serve, layer ½ cup yogurt, ¼ cup apple pie compote and ¼ cup crumble. (Use a mason jar, clear dessert cup, or cocktail glass to see the layers!) Repeat the three layers once more.
