Apricot Crumble Parfait Recipe at Epicurious.com

By BobD

Molly Moon's in
Seattle pairs apricot compote with vanilla
ice cream, but you can experiment
with other combos. We love chocolate
ice cream with tart dried cherries.

Ingredients

• Compote:
• 1 cup dried California apricots, coarsely chopped
• 2 tablespoons sugar
• Crumble:
• 1/3 cup all-purpose flour
• 1/3 cup old-fashioned oats
• 1/4 cup plus 2 tablespoons (packed) light brown sugar
• 3 tablespoons chilled unsalted butter, cut into small pieces
• 1/8 teaspoon kosher salt
• Pinch of cinnamon

Preparation

Step 1

Cook apricots, sugar, and 1 cup
water in a small heavy saucepan over low
heat, stirring occasionally, until apricots
are plump, soft, and just beginning to break
down, about 30 minutes. Transfer compote
to a small bowl and let cool completely.


Preheat oven to 350°F. Combine all
ingredients in a large bowl. Rub mixture with
your fingertips until butter is completely
incorporated and mixture resembles wet
sand. Spread out on a rimmed baking sheet.

Bake, stirring occasionally, until golden
brown, 15-17 minutes. Let cool completely.

For assembly:

Scoop 2 tablespoons ice cream
into each small jar or sturdy glass. Spoon
1 tablespoon apricot compote over ice cream
and top with 1 tablespoon crumble. Repeat
with remaining ingredients for 6 layers total.
Freeze for 30 minutes to set.