Peach Parfait With Salted Graham Cracker Crumble

Serving Size  : 4
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5 graham crackers -- finely crushed
1/3 cup  flour
1 teaspoon  kosher salt
1/4 cup  sugar -- PLUS 1 teaspoon
 6  Tablespoons  unsalted butter -- melted, PLUS 2 tablespoons room temperature
 2  ripe peaches -- cut into wedges
 2  Tablespoons  light brown sugar
 1  Tablespoon  fresh lemon juice -- PLUS 1 teaspoon
 1   cup  fresh raspberries
 1   cup  heavy cream

Preheat oven to 325°. Pulse graham cracker crumbs, flour, salt, and ¼ cup granulated sugar in a food processor until finely ground. Transfer to a medium bowl and add melted butter; mix until a few large clumps form. Spread out crumble on a rimmed baking sheet and bake, shaking once, until golden, 12–15 minutes. Let cool. (I found this to be too dry. I would add an additional Tablespoon of butter)

Meanwhile, toss peaches, brown sugar, and 1 Tbsp. lemon juice in a medium bowl. Heat remaining 2 Tbsp. butter in a large skillet over medium; cook peaches, tossing often, until sugar is dissolved and peaches are soft, about 5 minutes. Let cool slightly.

Mash raspberries with a spoon in a small bowl, then mix in remaining 1 tsp. granulated sugar and remaining 1 tsp. lemon juice. Let sit 5 minutes for raspberries to soften.

Beat cream in a medium bowl to medium-soft peaks. Divide warm peaches among bowls and top with whipped cream, raspberries, and graham cracker crumble.

Recipe By:Andy Baraghani
Source: Bon Appetit