Best 3 Peach Parfait With Salted Graham Cracker Crumble Recipes

BAKED PEACHES WITH GRAHAM CRACKER CRUMBLE

Steps:

• Arrange the oven racks in the center and lower third of the oven. Preheat the oven to 350 degrees F. Nestle the peaches, cut-side up, in a small baking dish. Drizzle with the honey and dot with 2 tablespoons of the butter cut into small pieces. Pour 2 tablespoons water into the bottom of the dish and cover tightly with aluminum foil. Place on the center rack and bake until the peaches are soft, 25 to 30 minutes. Let stand, uncovered, for 5 minutes.
• While the peaches bake, make the crumble topping. Put the graham crackers in a small plastic bag and coarsely crush with a rolling pin or can. Melt the remaining 2 tablespoons butter in a medium bowl in the microwave. Add the crushed graham crackers, pecans and sugar and toss until the sugar is dissolved and the mixture is combined. Line a baking sheet with foil and spread the crumble mixture on the sheet. Bake on the lower rack until toasted, stirring every 5 minutes, 12 to 15 minutes. Let the crumble cool on the sheet; it will continue to crisp as it cools.
• For each serving, put 2 peach halves and a spoonful of juices from the pan in a shallow bowl and top with a spoonful of ice cream or yogurt and a sprinkling of crumble.

PEACH PARFAIT WITH SALTED GRAHAM CRACKER CRUMBLE

Steps:

• Preheat oven to 325°F. Pulse graham cracker crumbs, flour, salt, and 1/4 cup granulated sugar in a food processor until finely ground. Transfer to a medium bowl and add melted butter; mix until a few large clumps form. Spread out crumble on a rimmed baking sheet and bake, shaking once, until golden, 12-15 minutes. Let cool.
• Meanwhile, toss peaches, brown sugar, and 1 Tbsp. lemon juice in a medium bowl. Heat remaining 2 Tbsp. butter in a large skillet over medium; cook peaches, tossing often, until sugar is dissolved and peaches are soft, about 5 minutes. Let cool slightly.
• Mash raspberries with a spoon in a small bowl, then mix in remaining 1 tsp. granulated sugar and remaining 1 tsp. lemon juice. Let sit 5 minutes for raspberries to soften.
• Beat cream in a medium bowl to medium-soft peaks. Divide warm peaches among bowls and top with whipped cream, raspberries, and graham cracker crumble.

PEACH CRUMBLE

Steps:

• Preheat the oven to 375 degrees F.
• For the peach filling: Bring a large pot of water to a boil over high heat and fill a large bowl with lots of ice and cold water. Cut a small "X" into the base of each peach with a paring knife. Gently lower the peaches into the boiling water with a slotted spoon or tongs, then cook until the skin starts to peel away from the flesh, 30 to 60 seconds. Transfer immediately to the ice-water bath. Once cool enough to handle, peel the peaches and discard the skin. Remove the pit and cut flesh into 1/2-inch-thick wedges. Transfer to another large bowl, then toss in the brown sugar, cornstarch, lemon juice and salt. Transfer to a 2-quart oval baking dish (see Cook's Note).
• For the crumble topping: Whisk the flour, pecans, brown sugar, ginger and salt together in a medium bowl. Add the butter, then stir until the flour mixture is completely moistened and forms lots of clumps.
• Sprinkle the crumble evenly over the filling. Bake until the filling is bubbling at the edges and the topping is golden brown, about 40 minutes. Let sit 15 minutes before serving each portion with a scoop of vanilla ice cream.