**This recipe was featured on my Instagram or Facebook page. Photos are screenshots from the actual video. This recipe is apart of a casual series I share on social media #whatsfordinnertonight**
Notes
You can make your parfaits ahead of time (night before) and serve them in the morning or you can wait until the peach filling cools and build your parfait right away.
I prefer to let it sit overnight or at least a few hours before eating it. ITS BOMB!
Build your parfait by adding cup yogurt, then crisp, and lastly the peach filling. repeat once more or until glass is full.
Ingredients
Peach Filling
- 15 oz Canned Peaches (roughly chopped)
- 3-4 tbsp Brown Sugar
- 1/2 tsp Cinnamon
- 1/8 tsp Nutmeg
- 1/2 tsp Vanilla
- 1/4 cup of Water
- 1-2 tbsp Butter
- Pinch of Salt
Cornstarch Slurry
- 1 tbsp Cornstarch
- 2 tbsp Peach Syrup
Crisp Topping
- 1 cup Oats
- 1 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1/4 tsp Cloves
- 6 tbsp Melted Butter
- 3/4-1 cup Sugar
- 2 tbsp Flour
Additional Ingredients
- Vanilla Yogurt
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- In a bowl add oats, cinnamon, nutmeg, cloves, sugar, and flour. Mix until well combined.
- Add melted butter and mix until mixture is fully saturated with butter.
- Spread mixture onto a baking sheet and place in the oven to harden. This will take 8-10 minutes.
- Remove from oven and allow to cool completely before crumbling the crips with your hands.
- For the peach filling add canned peaches, sugar, cinnamon, nutmeg, vanilla, water, butter, and salt. Mix until well combined.
- Bring mixture to a boil and lower the heat to low. Allow the peaches to soften and soak up the flavor.
- Make a slurry by taking some of the peach filling liquid and mixing it with the cornstarch. Make sure it is fully mixed and smooth before adding it to the peach filling.
- Stir until slurry is completely dissolved. Watch the mixture it will begin to thicken soon after. Remove from heat and allow to cool before building your parfait.
