When peaches are in peak season during the summer, I like to serve them for dessert. I made this Peach Parfait with Salted Graham Cracker Crumble. I have to say the salted graham cracker crumble is so good I could eat it on everything! You could also serve this with ice cream instead of whipped cream.
Prep: 15 mins
Cook: 15 mins
Yields: 4 Servings
Ingredients
5 graham crackers, finely crushed
⅓ cup all-purpose flour
1 teaspoon kosher salt
¼ cup plus 1 teaspoon granulated sugar
6 tablespoons unsalted butter, melted, plus 2 tablespoons room temperature
2 ripe peaches, cut into ⅓-inch wedges
2 tablespoons light brown sugar
1 tablespoon plus 1 teaspoon fresh lemon juice
1 cup fresh raspberries
1 cup heavy cream
Directions
1Preheat oven to 325° F. Pulse graham cracker crumbs, flour, salt, and ¼ 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.
2Meanwhile, toss peaches, brown sugar, and 1 tablespoon of lemon juice in a medium bowl. Heat remaining 2 tablespoons 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.
3Mash raspberries with a spoon in a small bowl, then mix in the remaining 1 tsp. granulated sugar and the remaining teaspoon of lemon juice. Let sit 5 minutes for raspberries to soften.
4Beat cream in a medium bowl to medium-soft peaks. Divide warm peaches among bowls and top with whipped cream, raspberries, and graham cracker crumble.