German Yogurt Dessert with Apples and Crunchy Granola Recipe
This simple dessert made of layers of yogurt, stewed apples and crunchy granola is a common sight in German cafés as a “light dessert after lunch”. It’s a bit like apple pie in a glass, but with yogurt and flakes instead of pastry. It’s light enough to enjoy as a mid-morning snack too.
Layered desserts known as “Schichtdessert” are popular in German cafés and canteens – they’re prepared in advance in glasses, and the ingredients often echo classic cakes like apple pie.
It delivers the flavours of apple pie in a lighter, fresher form with yogurt and granola, making it suitable both as a dessert and as a wholesome snack.
Why this version works
- The apples are stewed only until pleasantly “al dente”, so they don’t turn into purée and form a clearly defined layer.
- Part of the sweetness is in the apples and part in the yogurt, so the dessert doesn’t taste cloying.
- Letting the apples cool down properly keeps the yogurt thick and the layers neat and distinct.
- Granola at the bottom and on top gives two different textures: slightly soaked underneath and very crunchy on top.
Chef's tips
Don’t overcook the apples – they should keep their shape so the dessert has a pleasant texture. If your granola is very sweet, reduce the amount of honey in the yogurt.
How to serve
Top each portion with a drizzle of honey and a pinch of extra cinnamon. For a more indulgent version, add a spoonful of whipped cream on top.
Watch out for
- Don’t cover the hot apples with foil – the steam will condense, thin the sauce and make the apples break down faster.
- Don’t oversweeten the yogurt, or you’ll lose the contrast between the creamy layer and the caramelised apples.
- Spoon in the layers instead of pouring from the bowl, otherwise the sides of the glass will quickly get messy.
Substitutions
- You can replace natural yogurt with Greek yogurt if you prefer a thicker, creamier dessert.
- Swap the honey for maple or date syrup if you avoid animal products.
- Replace the granola with a mix of rolled oats and nuts lightly toasted in a dry pan.
- You can substitute part of the apples with pears for a more aromatic, softer dessert.
Ingredients
- natural yogurt - 400 g
- apple - 3 piece
- granola - 80 g
- butter - 10 g
- honey - 2 tablespoon
- cinnamon ground - 0.5 teaspoon
- lemon juice freshly squeezed - 1 tablespoon
- vanilla vanilla extract - 0.5 teaspoon
Preparation
- Peel the apples, remove the cores and cut into small, even cubes. Immediately drizzle with lemon juice and mix until all the pieces are lightly glossy and don’t start to brown.
- Melt the butter in a frying pan over medium heat until it stops sizzling and starts to smell lightly nutty, but stays pale. Add the apples, 1 tablespoon of honey and the cinnamon, and coat the cubes thoroughly in the butter.
- Cook the apples for 5–7 minutes, stirring. When a fork goes in easily but the cubes still hold their shape and the sauce in the pan is slightly thick and glossy, they’re ready; they shouldn’t break down into a purée.
- If the apples have released a lot of juice, increase the heat for the last 30–40 seconds, stirring, until the liquid visibly thickens and starts to bubble gently. Take the pan off the heat and leave the apples to cool.
- Cool the apples until they are lukewarm – to the touch they should feel clearly warm but not hot. If they’re too hot, they will thin the yogurt and immediately soften the granola, and the layers will start to slide.
- In a bowl, mix the yogurt with the vanilla and the remaining 1 tablespoon of honey into a smooth, slightly pourable cream. Taste – it should be only mildly sweet, as the apple layer will add the rest of the sweetness and aroma.
- Prepare 4 glasses or dessert cups. Put 1–2 tablespoons of granola in the bottom of each, making a thin, even layer; don’t press it down, it should stay loose and crunchy.
- Spoon 2 tablespoons of yogurt over the granola and gently spread it towards the sides, then add a thin layer of apples. Repeat the layers, finishing with apples and a small handful of fresh granola as a crunchy accent.
- If the rim of the glass gets messy, wipe it with a paper towel so the dessert looks café-style. Serve immediately for maximum crunch or chill for 20–30 minutes until the yogurt is distinctly cold.
Storage
Store the dessert covered in the fridge and eat within 1 day. Keep the granola separate and add just before serving so it stays crunchy.
I like to prepare the apples in advance and keep them in the fridge – then assembling this dessert takes just a few minutes and feels like a treat even on a busy day.
