For the apple crumble, pulse all ingredients together. Spread on cookie sheet. Bake at 350°F for 10
minutes. Take out of the oven, and stir and bake for another 4 minutes. Cool and set aside.
To make the apple filling, peel, core, and dice the apples. Melt butter in a pan and brown. Add vanilla, white sugar, and brown sugar. Cook until sugar melts. Add apples and cook until it caramelizes. Add apple juice, lemon juice and cream. If you want thicker sauce remove apples and continue cooking the sauce until thick.
For the white chocolate mousse, cook cream over medium heat. Remove from fire before it boils. Pour into white chocolate. Whisk until melted and smooth. Place in ice bath to cool or refrigerate for 6 hours or overnight. Whip chocolate mixture until fluffy. Return to refrigerator.
In a separate bowl, whisk egg whites and sugar until soft peaks form. Fold into the chocolate mixture. Spoon or pipe into glasses.
Layer glasses with crumble, mousse and apple filling. Chill before serving.
Apple Pie Parfait
(Featured in December - January 2018 Issue)