Go Back
poached apples with yogurt cream and granola

Poached mini apples with granola and yogurt cream

Poached in cranberry syrup, these miniature apples are perfect for a light, low fat (and gluten-free) dessert or even brunch!
Course Breakfast, Brunch, Dessert, Sweet
Cuisine Mediterranean
Keyword apples, cream, poached, yogurt
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6
Author The Hungry Bites


  • For the poached apples:
  • 6 mini apples, peeled
  • 1/2 cup cranberry juice
  • 3/4 cups sugar
  • 1/2 cup water, or more to cover the fruit
  • 1 stick cinnamon
  • For the yogurt cream:
  • 2 cups strained Greek yogurt, full fat or 2%
  • 3-4 tablespoons honey
  • 1/4 teaspoon vanilla, optional
  • 3/4 cups granola, 2 tablespoons per serving or more


  1. Place apples in a pot, just big enough to fit them. Add cranberry juice, sugar, water, and cinnamon. You may need to add some more water, enough to cover them completely. Bring to a boil, reduce heat and simmer gently for 15 minutes. Let them cool inside the syrup, as this will intensify their color.

    When cooled, you can refrigerate them inside the syrup, for 3-4 days.

  2. Mix yogurt, honey, and vanilla and stir well to combine. Divide yogurt cream into 6 bowls or plates, place one poached apple onto each plate and sprinkle with granola.

  3. Serve with a jar of syrup on the side, in case anyone wants some more sweetness. Eat!

Recipe Notes

The apples can be served either warm or cold.
For the granola, I use my crunchy granola bars recipe.