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Apricot Crumble Parfait

Name: Apricot Crumble Parfait
Ingredients: 1 cup dried California apricots, coarsely chopped; 2 tablespoons sugar; 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; 2 pints vanilla bean ice cream

A small grocery run gets this on the table.

Ingredients

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directions

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. DO AHEAD: Can be made 1 week ahead. Cover and refrigerate.
2.
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.
3.
Bake, stirring occasionally, until golden brown, 15-17 minutes. Let cool completely. DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.
4.
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.

Recipes sourced from Epicurious.com.

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