Apricot Crumble Parfait
A delightful layered dessert featuring homemade apricot compote and buttery oat crumble layered with creamy vanilla bean ice cream. This elegant parfait combines warm spices, dried fruit, and crunchy textures for a sophisticated frozen treat.
Ingredients
- •1 cup dried California apricots
- •2 tablespoons sugar
- •⅓ cup all-purpose flour
- •⅓ cup old-fashioned oats
- •¼ cup light brown sugar
- •3 tablespoons chilled unsalted butter
- •⅛ teaspoon kosher salt
- •⅛ teaspoon cinnamon
- •2 pints vanilla bean ice cream
Cooking Instructions
- 1.
Cook apricots, sugar, and 1 cup water in a small heavy saucepan over low heat, stirring occasionally, until apricots are plump, soft, and just beginning to break down, about 30 minutes. Transfer compote to a small bowl and let cool completely. DO AHEAD: Can be made 1 week ahead. Cover and refrigerate.
30 min
- 2.
Preheat oven to 350°F. Combine all ingredients in a large bowl. Rub mixture with your fingertips until butter is completely incorporated and mixture resembles wet sand. Spread out on a rimmed baking sheet.
10 min
- 3.
Bake, stirring occasionally, until golden brown, 15-17 minutes. Let cool completely. DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.
17 min
- 4.
Scoop 2 tablespoons ice cream into each small jar or sturdy glass. Spoon 1 tablespoon apricot compote over ice cream and top with 1 tablespoon crumble. Repeat with remaining ingredients for 6 layers total. Freeze for 30 minutes to set.
30 min
