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Brown Sugar Peach Parfait with Smashed Raspberries & Salted Graham Cra

Ingredients

  • 4 sheets cinnamon graham crackers
  • 1/4 cup all-purpost flour
  • 1/2 tsp salt
  • 6 tbsp unsalted butter, melted
  • 2 rip peaches, halved, pitted and sliced
  • 2 tbsp packed light brown sugar
  • 1 1/2 tbsp fresh lemon juice
  • 1 cup fresh raspberries
  • 1 1/2 cup thawed frozen whipped topping

Directions

1. Preheat oven to 325°. Line rimmed baking pan with parchment paper. In food processor, pulse graham crackers, flour and salt until fine crumbs form; transfer to medium bowl and stir in 4 tablespoons melted butter. Spread graham cracker mixture on prepared pan. Bake 13 minutes or until golden brown, rotating once; cool.

2. In medium bowl, toss peaches, sugar, 1 tablespoon lemon juice and remaining 2 tablespoons butter. Heat large skillet over medium heat; add peach mixture and cook 5 minutes or until peaches are soft. Cool slightly.

3. In small bowl, with fork, mash raspberries and remaining ½ tablespoon lemon juice.

4. In 4 (5-ounce) glasses, layer peaches, whipped topping, raspberry mixture and graham cracker crumble.

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Related Recipes

Brown Sugar Peach Parfait with Smashed Raspberries

Ingredients

  • 4 sheets cinnamon graham crackers
  • 1/4 cup all-purpost flour
  • 1/2 tsp salt
  • 6 tbsp unsalted butter, melted
  • 2 rip peaches, halved, pitted and sliced
  • 2 tbsp packed light brown sugar
  • 1 1/2 tbsp fresh lemon juice
  • 1 cup fresh raspberries
  • 1 1/2 cup thawed frozen whipped topping

Directions

1. Preheat oven to 325°. Line rimmed baking pan with parchment paper. In food processor, pulse graham crackers, flour and salt until fine crumbs form; transfer to medium bowl and stir in 4 tablespoons melted butter. Spread graham cracker mixture on prepared pan. Bake 13 minutes or until golden brown, rotating once; cool.

2. In medium bowl, toss peaches, sugar, 1 tablespoon lemon juice and remaining 2 tablespoons butter. Heat large skillet over medium heat; add peach mixture and cook 5 minutes or until peaches are soft. Cool slightly.

3. In small bowl, with fork, mash raspberries and remaining ½ tablespoon lemon juice.

4. In 4 (5-ounce) glasses, layer peaches, whipped topping, raspberry mixture and graham cracker crumble.