This was a “happy accident” recipe, in that I used a failed attempt at a grain-free pie crust for the delicious crumble layer for the parfaits. When life gives you failed pie crust…well, you know. The peaches are Red Havens, and so lusciously ripe that the skins slip right off. I layered the fresh, peeled peaches with plain yogurt and my newly-discovered recipe for nut crumble Really wonderful.
Because we are happily wallowing in fresh peaches (plus we are peach hogs) I used two peaches per parfait. If you have a household with greater restraint, go for one. The nut crumble is all the extra sweet you need, and the recipe for the failed pie crust resulted in enough yummy crumble for four generous parfaits.
Failed Pie Crust/Nut Crumble
1 cup whole, raw nuts of choice (I used half almonds and half pistachios)
3 tablespoons salted butter
1 teaspoon vanilla
1/4 cup packed brown sugar
In a food processor, pulse the nuts until finely ground. Add the remaining ingredients and pulse until just blended. Press the non-crust in an even layer in a baking pan and bake at 375 degrees for 8-10 minutes, or until is smells toasty. Cool, and break up with a spoon for your parfaits.
In gardening news, my scented geraniums have started blooming–they are loving life in the greenhouse–and as soon as it cools down a bit I am going to use some of the leaves of the ginger geranium to make pound cake.
|Not showy, but unbelievably fragrant|
The hibiscus is also blooming, which always makes me happy:
Hope you are all staying cool where it is hot, and safe and dry where it is hurricane-y (new word).
Thanks for reading,