BHA & BHT Free White Peach Cream Parfaits with Cinnamon and Cardamom
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Learn more →Ingredients
4 servings
For the peach compote
- 4 medium ripe white peaches (about 1 ½ lb), peeled, pitted, and diced into ½-inch pieces
- 2 tbsp pure maple syrup
- ½ tsp ground ceylon cinnamon
- ¼ tsp ground cardamom
- 1 tbsp water
For the oat-almond crumble
- 1 cup rolled oats
- ⅓ cup almond flour
- 2 tbsp pure maple syrup
- 2 tbsp unsalted butter, melted
- ¼ tsp ground ceylon cinnamon
- ⅛ tsp fine salt
For the whipped cream
- 1 ½ cups heavy cream, cold
- 1 tbsp pure maple syrup
- ¼ tsp ground cardamom
For serving
- fresh mint leaves, for garnish (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). Line a small baking sheet with parchment paper. In a medium bowl, stir together the rolled oats, almond flour, maple syrup, melted butter, Ceylon cinnamon, and salt until the oats are evenly coated and the mixture clumps slightly when pressed.
- 2
Spread the oat mixture in a thin, even layer on the prepared baking sheet. Bake for 12–15 minutes, stirring once halfway through, until the crumble is golden and fragrant. Remove from the oven and let cool completely on the pan — it will crisp as it cools, about 20 minutes.
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