Apricot Crumble Parfait

From the kitchen of Carly

Jammy apricot compote meets buttery oat crumble in this layered parfait. Dried California apricots cook down into soft, spoonable fruit, then get sandwiched with vanilla ice cream and a cinnamon-brown sugar crumble that stays gloriously crunchy.

Apricot Crumble Parfait

Dried apricots break down into a soft, jammy compote that pairs perfectly with buttery oat crumble and vanilla ice cream. Layering everything in a glass transforms what could be boring into something you actually want to look at, and the contrast between cold cream, chewy fruit, and crunchy topping keeps you coming back for another spoonful. Make the compote and crumble ahead, then assemble right before serving.

Prep
n/a
Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 1 cupdried California apricots, coarsely chopped
  • 2 tbspsugar
  • 1/3 cupall-purpose flour
  • 1/3 cupold-fashioned oats
  • 1/4 cupplus 2 tablespoons light brown sugar
  • 3 tbspchilled unsalted butter, cut into small pieces
  • 1/8 tspkosher salt
  • 1 pinchcinnamon
  • 2 pintvanilla bean ice cream

Instructions

  1. Combine the apricots, sugar, and 1 cup water in a small heavy saucepan over low heat. Stir occasionally and let everything simmer until the apricots are plump, soft, and just starting to break down, about 30 minutes. Spoon the compote into a small bowl and leave it to cool completely before using.

  2. Preheat the oven to 350°F. Tip the flour, oats, brown sugar, butter, salt, and cinnamon into a large bowl, then work the mixture with your fingertips until the butter is fully incorporated and everything clumps together like wet sand. Spread it in an even layer across a rimmed baking sheet.

  3. Bake, stirring occasionally, until the crumble is deep golden brown, 15 to 17 minutes. Slide the pan onto a rack and let it cool completely before assembling.

  4. Into each small jar or sturdy glass, scoop 2 tablespoons of ice cream. Spoon 1 tablespoon of apricot compote over the top, then scatter on 1 tablespoon of crumble. Repeat those layers until you have 6 layers total per glass, then transfer everything to the freezer for 30 minutes to set.

Tips from the kitchen

  • Dried apricots cook down faster and softer if you chop them first, otherwise you'll spend twice as long waiting for them to break down.
  • When making the crumble, work the butter in with your fingertips until it looks like wet sand. If you use a mixer or food processor, you'll end up with a greasy paste instead of distinct clusters.
  • Freeze the assembled parfait for at least 30 minutes so the layers set and don't slide around when you eat it. This also keeps the ice cream from melting into the compote.

Variations

  • Swap dried apricots for prunes or a mix of dried stone fruits, adjusting cooking time if pieces are much larger.
  • Use Greek yogurt instead of or mixed with vanilla ice cream for tang and a lighter dessert.
  • Toast the oats separately before mixing with the crumble topping for deeper flavor and better texture control.
  • Dust the top layer with fleur de sel before serving to highlight the sweetness and add a savory contrast.

Make ahead and storage

Apricot compote keeps refrigerated for a week. Crumble stays crisp in an airtight container at room temperature for three days. Assemble parfaits within an hour of serving, as ice cream will melt faster once layered with fruit and crumble.