Peach Parfait With Salted Graham Cracker Crumble



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Serves
4
Peach Parfait With Salted Graham Cracker Crumble

A little butter and a sprinkle of salt take graham crackers to another level in this deeply satisfying dessert, which combines that cracker crunch with warm peaches, tart berries, and whipped cream.


Ingredients



  • 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


Directions



  1. 1. 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.

  2. 2. 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.

  3. 3. 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.

  4. 4. 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.


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