Best Peach Parfait With Salted Graham Cracker Crumble Recipes

Baked Peaches with Graham Cracker Crumble image

Provided by Food Network Kitchen

Categories dessert

Time 1h

Yield 4 servings

Number Of Ingredients 7

4 small ripe peaches (about 1 1/4 pounds), halved and pitted
2 tablespoons honey
4 tablespoons unsalted butter
4 sheets graham crackers
1/4 cup pecans, chopped
2 tablespoons granulated sugar
Vanilla ice cream or Greek yogurt, for serving

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 image

Provided by Andy Baraghani

Yield Serves 4

Number Of Ingredients 10

5 graham crackers, finely crushed
1/3 cup all-purpose flour
1 teaspoon kosher salt
1/4 cup plus 1 teaspoon granulated sugar
6 tablespoons unsalted butter, melted, plus 2 tablespoons room temperature
2 ripe peaches, cut into 1/3-inch wedges
2 tablespoons light brown sugar
1 tablespoon plus 1 teaspoon fresh lemon juice
1 cup fresh raspberries
1 cup heavy cream

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.