Apricot Crisp Parfait

Ingredients

Apricots

4 cups, pitted and sliced

Granulated sugar

1/2 cup

Lemon juice

2 tablespoons

Cornstarch

1 tablespoon

Brown sugar

1/4 cup

All-purpose flour

1/2 cup

Old-fashioned oats

1 cup

Ground cinnamon

1 teaspoon

Unsalted butter

1/4 cup, cold and cubed

Greek yogurt

2 cups

Honey

2 tablespoons, for drizzling

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a medium saucepan, combine the sliced apricots, granulated sugar, lemon juice, and cornstarch. Cook over medium heat, stirring occasionally, until the mixture thickens and the apricots become soft, about 10 minutes. Remove from heat and let cool.
3. In a large mixing bowl, combine the oats, flour, brown sugar, and ground cinnamon. Add the cold, cubed butter and use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs.
4. Spread the oat mixture evenly onto a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until the crumble is golden brown and crispy. Remove from the oven and let cool completely.
5. In serving glasses or bowls, layer the apricot compote, oat crisp, and Greek yogurt. Repeat the layering process until all the ingredients are used, finishing with a layer of Greek yogurt on top.
6. Drizzle honey generously over the top layer of yogurt for added sweetness and shine.
7. Serve immediately for the best texture, or refrigerate for up to an hour before serving to allow the flavors to meld.