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  • Writer's pictureGraziella Baratta Ventura

Apple Cobbler Yogurt Bowl

Have you ever wanted to have dessert for breakfast? I know I can't be the only one! This breakfast dessert definitely hits all the marks with sweet, crunchy and creamy, but without the unpleasant repercussions of actual dessert. So let's dig in, just like my kids did with this recipe!

Serves 2


2 Apples of choice (I prefer pink lady or Fuji since they're naturally sweet and crispy)

1/2 cup raw walnuts

1/4 teaspoon cinnamon

2 dashes of nutmeg

A pinch of Himalyian salt

2 teaspoons grass-fed Ghee or Butter

1 tablespoon maple syrup

1 tablespoon monk fruit

1/2 teaspoon vanilla

Tablespoon Water

Serve with plain Yogurt of choice. I use either Forager cashew milk yogurt or CocoJune coconut yogurt. The sweetness from the skillet cobbler compliments the plain yogurt well.

Directions: Core and cut apples into slices. Toss with walnuts and salt, then add them to a skillet with the ghee heated on medium. Sauté for about 2 minutes, then add in the maple Syrup, monk fruit, cinnamon and nutmeg. Cook until a golden brown sauce has formed, about 3 minutes. Add a drop or two of water if necessary to thin out the sauce. Lastly, pour in the vanilla and stir. Serve hot in a bowl on the side of plain yogurt sprinkled with cinnamon. Enjoy!

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