Apple Yogurt (Old Lucerne Yogurt Copycat)
Level 1: About as easy as this kind of recipe gets. Few ingredients, minimal cleanup, forgiving timing – a good way in if this type of recipe usually feels intimidating.
Level 2: Easier than most recipes of this type. Some technique, but nothing tricky. Minimal cleanup, forgiving timing. Think weeknights, a quick meal, or the easy version.
Level 3: About average for its category. Real judgment calls – tasting, timing, multiple components. Not a beginner recipe, but doesn't need to take over your afternoon or feel impossible for a decently quick dinner.
Level 4: More involved than the average recipe of its type. Multiple stages, careful timing, technique that matters. Worth setting aside the time and clearing the kitchen.
Level 5: The most involved this category gets here. Lots of components, real attention start-to-finish, multiple skills in play. The "I'm cooking today – bring me snacks but no questions" tier.
–
-
dry brine time:
-
marinade time:
-
hands-on time:
10 minutes
-
-
rise time:
-
cook time:
10 minutes
rest time:
-
chill time:
30 minutes
total time:
50 minutes
total time includes the 30-minute chill – the compote needs to cool completely before assembly
equipment
reset to default # of servings
servings (≈¾ cup per serving)
! see scaling note !
ingredients
ingredients
subRecipeName
Item
Quantity
Mise en Place / Notes
–
process
–
–
–
–
–
–
–
–
–
–
–
–
if you have the thyme...
–
notes
–
scaling
Scaling a recipe up or down significantly? The recipe ingredients, process, cost, and nutrition scale (notes and faqs do not). Check yourself before you wreck yourself:
-
Tiny amounts get tricky. Very small quantities of yeast, baking powder, baking soda, and spices are easier to measure by volume (teaspoons) than by weight – your average kitchen scale can't reliably read tenths of an ounce.
-
Check your equipment. Make sure your bowls, pans, and mixer can handle the scaled volume. Dough typically needs 2 to 3 times its starting volume of space to rise comfortably.
-
Cook times don't always scale. Some steps – like cooking pieces one at a time in a skillet – take proportionally longer with a bigger batch. Others, like oven baking, usually stay about the same.
-
Hydration can drift. Flour absorbency varies, so very small or very large batches may need a splash more or less water than the math suggests.
–
faqs
How close is this to the original Lucerne apple yogurt?
The whole recipe is tuned to the memory: a thick, chunky, lightly sweet apple compote on the bottom (not syrupy or jammy), and creamy vanilla yogurt on top that is not apple flavored. Stir before eating – that's the experience. The June 2026 update cut the cooking water in half for a thicker fruit layer and moved a little of the sugar into the yogurt, which is how the original cups were balanced.
Why doesn't this recipe blend apples into the yogurt anymore?
Earlier versions of this recipe blended half the apples with half the yogurt. It turns out that pulled it away from the original – Lucerne's yogurt layer was never apple flavored, and blending thinned the yogurt. Skipping it is simpler, closer to the real thing, and one less appliance to wash. All of the apple flavor now lives in the compote, right where it belongs.
How long can I store this apple yogurt, and can I make it ahead of time?
This apple yogurt is perfect for meal prep! You can store it in the refrigerator for up to 5 days in sealed containers, making the cups ideal grab-and-go breakfasts or snacks. However, do not freeze the yogurt as it will change the texture. Store the containers tightly covered in the fridge.
What should I do if my apple layer turns out too runny?
With only ¼ cup of cooking water, a runny compote is now unlikely – but if it happens, simmer the apples a few extra minutes to cook off more moisture, or add a slurry of ½ teaspoon cornstarch mixed with 1 tablespoon water during cooking. Also make sure the compote cools completely before assembly; it thickens as it cools.
Can I make this recipe dairy-free or vegan?
Yes! For a dairy-free version, use lactose-free yogurt or a thick coconut or almond-based yogurt. To make it fully vegan, use plant-based yogurt (soy or coconut work well); the brown sugar works as-is, or swap in maple syrup or agave if you prefer. The method doesn't change at all.
What type of apples work best, and can I substitute other fruits?
Sweet-tart apples like Fuji or Honeycrisp give the best balance and hold their shape in the compote. You can substitute pears or mixed berries – just adjust the sweetener, since different fruits vary in natural sweetness. If fresh apples aren't available, frozen apples or rehydrated dried apple chips also work.
Why is my yogurt turning out watery?
Use strained or Greek-style yogurt for thicker results – the ingredient list specifically recommends "Greek or thicker yogurts are best." Greek yogurt has been strained to remove excess whey, giving a much thicker, creamier layer. Also be sure the compote is fully cooled before assembly – warm compote under cold yogurt loosens everything.
cost
–
Avenir Light is a clean and stylish font favored by designers. It's easy on the eyes and a great go-to font for titles, paragraphs & more.
–
nutrition information
I'm a paragraph. Click here to add your own text and edit me. It's easy.
* Percent Daily Values are based on a 2,000-calorie diet; your needs may differ.
Nutrition information is estimated using USDA databases and may vary based on ingredient brands and preparation methods.
The 2,000-calorie reference is used as a general guide. Individual calorie needs typically range from 1,600 to 2,400 calories per day for adult women and 2,000 to 3,000 calories per day for adult men, depending on age, activity level, and other factors.
–
-
MAKE IT A MEAL
For something to go with your yogurt...
SIMILAR RECIPES
Here are some other breakfast options...
KITCHENARY
Learn the lingo...
·
fruit gently stewed in syrup
Compote
·
the family of uniform-cube cuts
Dice
·
gentle bubbles, just below boiling
Simmer
breakfast · snack · dessert · brunch · copycat · make-ahead · kid-friendly · vegetarian · gluten-free · easy · comfort food · year-round
Edits to the Site (just in case you want to know)
June 12, 2026 – Recipe simplified and re-tuned to match the original cups: the blender step was removed (the yogurt layer is now simply sweetened with brown sugar and vanilla), the compote uses half the water for a thicker, chunkier texture, and the sugar is split between the layers. Times and notes updated to match.
September 5, 2025 – Recipe first published.
If this recipe is just so good that you have to share
...please use one of the links!