Prep the apples. Core and dice the apples into small cubes (about 1/2 inch). Leave the skins on for texture and fiber, or peel if you prefer a softer bite.

Cook the apple filling. In a skillet over medium heat, melt butter or coconut oil. Add apples, cinnamon, a small pinch of salt, and 1–2 tablespoons of maple syrup or honey. Cook 5–7 minutes, stirring often, until apples are tender but not mushy. Stir in vanilla at the end. For a shortcut, microwave apples with the same seasonings for 2–3 minutes, stirring halfway.

Cool slightly. Let the apples cool to warm or room temp so they don’t melt the yogurt. This keeps the layers distinct and the texture just right.

Sweeten the yogurt (optional). If using plain Greek yogurt, stir in 1–2 teaspoons of maple syrup or honey and a splash of vanilla. Taste and adjust. For a tangier parfait, leave it unsweetened.

Choose your crunch. Use granola for quick crunch, or toast rolled oats and nuts in a dry skillet for 3–4 minutes with a drizzle of maple syrup and a pinch of cinnamon. Let cool before layering.

Layer it up. In glasses or jars, add a scoop of yogurt, a spoonful of apple filling, and a sprinkle of granola or toasted oats. Repeat the layers until you reach the top. Finish with a few apple pieces and an extra dusting of cinnamon.

Adjust sweetness. Drizzle a little more maple syrup or honey on top if needed. A light squeeze of lemon over the apples can brighten the flavor if it tastes too sweet or flat.

Serve or chill. Enjoy right away for maximum crunch, or chill for 20–30 minutes to let the flavors mingle. If making ahead, store the crunchy topping separately to keep it crisp.