4 sheets phyllo dough
1 T. walnut or almond oil
3 Granny Smith apples
¼ tsp. cinnamon powder
2 T. honey
1 oz. walnut or almond oil
1 vanilla bean
1 T. vanilla extract
½ C. plain nonfat yogurt

Preheat: Preheat oven to 425 degrees. Phyllo Squares: Spread out phyllo dough one sheet at a time. Keep remaining phyllo sheets under a moist towel to avoid drying out. Brush walnut oil very lightly on the phyllo sheet to coat evenly. Top sheet with second sheet and repeat procedure. Top with third and final sheet and again, repeat procedure. Cut phyllo into four-inch squares and place on parchment paper and on a baking sheet pan. Place in oven and bake approximately 4 to 6 minutes or until the top is golden and crispy. Turn phyllo squares over and bake for an additional two minutes. While dough is baking, prepare the vanilla oil. Vanilla Oil: Using a sharp knife, cut the vanilla bean in half the long way. Flatten husks with beans facing up. Using the back of the knife, scrape all of the beans out of the husk. Place beans in a small saucepan and add one oz. walnut oil and place on stove. Heat until hot, but not boiling. Remove pan from stove. Apples: Peel and cut apples into quarter-inch slices. Heat a large nonstick pan and add apples and cinnamon. Sauté over a high heat until caramelized, golden brown and soft. Add honey and mix well. Remove from heat and keep warm. Vanilla Yogurt: In a mixing bowl, add vanilla extract and yogurt. Using a whisk, whip until creamy and well-distributed. To Serve: Place a phyllo square in the center of the plate. Top with one oz. sautéed apples and one T. vanilla yogurt. Top with another phyllo sheet, apples and yogurt. And finally, layer a top layer of all ingredients. Drizzle infused vanilla bean oil over the top of the natural apple crisp. Enjoy.