This Apple Pie Panna Cotta is all the flavors of an apple pie without all the work.
It's an easy make-ahead no bake dessert perfect for Thanksgiving!
Easy no bake dessert
When it comes to cooking, I have a few things firmly set in my knowledge base. Things that I can cook without a recipe, without too much thought. Most of them are simple main dishes like soups or pastas and my every day granola.
The only dessert that falls into this category is panna cotta. Probably because it involves no baking.
I'm terrified of dessert baking. So, when I need an easy no bake dessert, panna cottas are at the top of my list.
Make ahead Thanksgiving dessert
After I made this panna cotta, I realized that everything I loved about it, would make it a great Thanksgiving dessert! No baking, which is great because your oven is already filled with turkey and stuff, right!
It's make ahead. One less thing to think about on Thanksgiving.
You can serve it in pretty cups for a nice presentation. These were cups from my great grandmothers china.
Anywho, back to this panna cotta. I can do a panna cotta with one hand tied behind my back. I was wanting an apple pie, but...hello...pie crust...so not going to happen..or at least not yet.
Instead I took the apple pie flavors and added them to a panna cotta - with bonus low carb points! This tastes like an apple pie topped with vanilla ice cream.
More apple recipes:
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Apple Pie Panna Cotta
- Heat the butter in a small saute pan. Add apples and stir to coat. Sprinkle with brown sugar and cinnamon. Stir over medium heat until apples caramelize and soften. About 10 minutes. Remove from heat and allow to cool to room temperature.
- Pour ½ cup milk into a shallow bowl and sprinkle with the gelatin. Let soften for 5 minutes.
- Pour remaining milk and all of the cream into a medium saucepan. Add vanilla, the sugar, and a pinch of salt. Heat over medium heat, stirring until sugar dissolves. Add gelatin mixture from the bowl and stir until gelatin dissolves.
- Spoon apples evenly into 6 individual ramekins or jars. Pour ½ cup of the milk mixture into each ramekin.
- Refrigerate for at leat 4 hours, but preferably overnight.
This was originally published in 2015 and has been updated for 2020.