apple pie trifle

Fall desserts are calling!

Like many food lovers, I can’t resist the call of apple-themed desserts when fall rolls around. Before long, inboxes everywhere will be flooded with apple pies, crisps, and tarts. And most of these indulgent apple treats will be loaded with butter, phyllo, and tons of sugar.

What’s a health-conscious, apple-obsessed, dessert-loving gal to do?

Exactly what she does best — reinvent the classics!

For me, the inspiration behind almost every recipe I create is how can I make this not just healthier, but truly healthy? I’m always thinking about how to swap out ingredients to reflect a more whole-food lifestyle while keeping the essence intact. Oh, and most importantly—how do I make it taste delicious?

A few weeks ago, my seasonal apple journey began with a raw apple pie experiment. The crust was made from pecans and walnuts, and I topped it with a cinnamon-spiced mountain of sautéed apples. It was gorgeous and flarvorful, but... it just didn’t work.

The slices were too heavy to hold together, and serving it turned into a messy apple avalanche. I ate the whole thing anyway (obviously!), but when it comes to a family-sized dessert, it wasn’t functional—it was frustrating.

So, back to the drawing board.

Then it hit me: What was mom’s go-to dessert?

Trifle. Always trifle.

And that’s how the idea for an apple-themed trifle came to life. After some brainstorming and testing, it clicked.

The result? A hit! The whole family, including my toddler, absolutely devoured it.

This plant-based apple pie trifle is gluten-free, low in sugar, and doesn’t rely on coconut oil or butter. A total win for flavor, health, and ease!