Best 3 Peach Crisp Parfait Pops Recipes
In the heart of summer, when peaches are at their peak of ripeness and flavor, embark on a culinary journey to create a refreshing and delightful treat that captures the essence of this seasonal fruit. Introducing the "Peach Crisp Parfait Pops," a delectable combination of sweet peaches, a crunchy oat-based crumble, and a creamy yogurt filling, all frozen into a popsicle form. With just a few simple ingredients and a touch of creativity, you can transform this classic dessert into a portable and irresistible summer snack that will be a hit with people of all ages.
Check out the recipes below so you can choose the best recipe for yourself!
PEACH CRISP PARFAIT POPS
My little ones love fruit crisps and Popsicles. I created a healthy and delicious treat that combines the two. For a sweet addition, use cinnamon sticks in place of the pop sticks. -Carmell Childs, Ferron, Utah
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine yogurt, brown sugar, cinnamon and nutmeg; fold in granola. Divide half of yogurt mixture among molds or paper cups. Top with with half of peaches; repeat layers. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm.
Nutrition Facts : Calories 167 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 40mg sodium, Carbohydrate 28g carbohydrate (15g sugars, Fiber 5g fiber), Protein 10g protein. Diabetic Exchanges
MOM'S PEACH CRISP
My mom and I would often make this yummy and easy peach crisp using her home-canned peaches when I was little.
Provided by Stephanie
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange peaches evenly in an 8x8-inch baking dish.
- Mix flour, brown sugar, butter, cinnamon, and salt in a bowl using a pastry cutter until evenly crumbled. Fold oats into flour mixture; sprinkle and press topping into peaches.
- Bake in the preheated oven until topping is lightly browned, about 30 minutes.
Nutrition Facts : Calories 237.6 calories, Carbohydrate 30.5 g, Cholesterol 30.5 mg, Fat 12.2 g, Fiber 1.4 g, Protein 2.3 g, SaturatedFat 7.4 g, Sodium 161.6 mg, Sugar 17.4 g
APPLE CRISP PARFAIT
A parfait is a great party dessert-elegant-looking but essentially quite simple. This one is really fun to put together, and I have the kids help me: they love to crack and crumble up into hundreds of pieces the big brown sugar crisp I've baked, then layer them in the parfait glasses (and pop lots of crumbles into their mouths too, I've noticed). Like the crisp, the poached apple cubes are delicious all by themselves. You want to use flavorful, tart-tasting apples that will keep their shape when cooked but soften up nicely and remain moist too. Good varieties are Greening, Granny Smith, Northern Spy, and Golden Delicious. Some of the heirloom cooking apples that orchards are growing again would be fine too-we can never have too many varieties of apples to enjoy.
Yield serves 10 or more
Number Of Ingredients 20
Steps:
- Cut the apples in thick wedges, peel, and cut away the cores and seeds. Slice the wedges into chunks and cubes, an inch thick or larger (don't cut them too small or they will overcook). As you work, put the apple chunks in a mixing bowl and toss with some of the lemon zest and juice, to prevent browning. When you're finished, you should have about 10 cups of apples mixed with all the zest and juice.
- Pour the sugar over the apples, and toss gently to coat the pieces. Turn all the fruit into the saucepan, slosh the bowl with the 1/2 cup water to rinse out all the sugar, and pour that into the pan too.
- Set the saucepan over medium-high heat and bring the water to a boil. Stir the apples gently (so they're all heating), cover the pan, and cook about 2 minutes. Remove the cover, and continue to boil, reducing the juices, stirring the apple chunks around a couple of times, but not mushing them up. After 5 or 6 minutes, when the apples have softened and turned translucent on the outside (they won't be cooked all the way through), remove the pan from the heat. If the chunks have started to fall apart, turn them out of the saucepan into a bowl to stop cooking; otherwise, let the apples and the remaining liquid cool to room temperature (the chunks will reabsorb some of their juices as they sit).
- The apples can be cooked a day ahead and refrigerated; let them warm up a bit before serving.
- Have the apples, crumbled-up crisp, and serving glasses ready.
- Whip the cream until soft peaks form, by hand or in an electric mixer. (No sugar or flavoring is needed, since the apples and crisp are quite sweet.)
- Spoon about 1/2 cup of apple chunks into each glass, making a thick layer that fills the bottom. Scatter crisp crumbles on top-anywhere from 2 to 5 tablespoons on each parfait. Plop 1/2 cup or so of whipped cream on top of the crisp crumbles.
- Now repeat the layers-apples, crumbles, cream-in each glass. These can be smaller amounts, or as ample as the bottom layers, for an impressive and generous dessert.
- Preheat the oven to 400°.
- It is quickest to mix the crisp in the food processor, fitted with the metal blade. Put the flour, sugars, cinnamon, and salt in the work-bowl. Process briefly to blend the dry ingredients. Drop in the butter pieces and pulse a dozen or so times, until the butter has been uniformly cut into a sandy powder of small bits. Sprinkle on the water, and process for a couple of seconds only, just to moisten the dough; it should still be rather loose and granular.
- To mix by hand, blend the dry ingredients in a large mixing bowl and cut the butter into the grainy powder with a pastry cutter. Toss the powder and water with a fork to moisten.
- Line the baking sheet with the parchment paper. Sprinkle the loose grains of dough evenly-in one layer-in an oval shape about 8 by 12 inches, filling in any holes and keeping the layer thin; don't compress them.
- Bake for about 10 minutes, then rotate back to front, for even heating. The crumbs will have melted together, spread out in a thin layer, and perhaps started to bubble. Bake for another 7 to 10 minutes or more, until the layer is deeply caramelized, golden brown all over (and probably very dark on the edges). It will resemble a giant brown sugar cookie.
- Set the pan on a wire rack, and cool until the cookie is very crisp. Cut or break off any burnt edges. Crack the cookie into crispy flakes, an inch or smaller. This is a good size for munching; you can crumble them up a bit more when layering the parfait.
- Parfait glasses (can be anything you have in the house, from parfait glasses and wine glasses, balloon-shaped or standard, to tumblers or even conic beer glasses; size should be appropriate for a portion, and you want the layering of fruit, crumble, and cream to be visible)
Tips:
- For the best flavor, use fresh, ripe peaches. If you can't find fresh peaches, you can use frozen or canned peaches. Just be sure to thaw the frozen peaches before using them.
- If you don't have a food processor, you can mash the peaches with a fork or potato masher.
- Be sure to chill the parfait pops for at least 4 hours before serving. This will help them to firm up and set.
- You can store the parfait pops in the freezer for up to 2 weeks.
Conclusion:
Peach crisp parfait pops are a delicious and refreshing summer treat. They are easy to make and can be enjoyed by people of all ages. With their sweet and tangy flavor, these pops are sure to be a hit at your next party or gathering. So next time you have a craving for something sweet, reach for a peach crisp parfait pop instead of a traditional ice cream cone. Your taste buds will thank you!
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