Berries and Cream Cream Parfaits w/ Graham Cracker Crumble
Combining fresh berries with cream cheese whipped cream and a graham cracker crumble topping creates a light, simple, and easy dessert that's perfect for summer entertaining,
- Yield: 8 parfaits 1x
Ingredients
Scale
Graham Cracker Crumble
- 3 ounces (1 cup) coarsely crushed graham cracker*
- 2 1/8 ounces (1/2 cup, spoon and level) whole wheat pastry flour**
- 1 7/8 ounces (1/4 cup, packed) brown sugar
- heavy pinch of salt
- 2 ounces (4 tablespoons) unsalted butter, melted
Cream Cheese Whipped Cream
- 8 ounces cream cheese, softened to room temperature
- 3 1/4 ounces (6 tablespoons) sour cream
- 12 3/8 ounces (1 1/2 cups) heavy cream
- 5 tablespoons granulated sugar
- 2 teaspoons vanilla extract
- pinch (or two) of salt, to taste
Mixed Berries*
- 10 ounces (2 cups) hulled and chopped strawberries
- 10 ounces (2 cups) blueberries
- extra berries, for garnish
Instructions
Graham Cracker Crumble
- In a bowl, whisk together the crushed graham cracker, pastry flour, brown sugar, and salt. Add the melted butter and mix in until the mixture is crumbly and all of the dry ingredients are coated in butter.
- Heat a medium skillet over medium-high heat. Transfer crumble mixture to skillet in a flat layer and cook for about 5 minutes, watching closely and stirring frequently to prevent burning. Remove from heat and allow to cool while prepping other components.
Cream Cheese Whipped Cream
- In the bowl of a stand mixer fitted with the wire whip attachment, beat the cream cheese and sour cream together on medium-high speed until smooth (a few small lumps are fine). Add the heavy cream and continue to beat on medium-high until thickened. Add the sugar, vanilla, and salt (to taste) and beat in just until the whipped cream holds its shape.
Mixed Berries
- Toss fruit together in a bowl.
Assembly
- Using eight 7 1/2 ounce jars**** or other vessel of choice, spoon a thin layer of crumble into the bottom of each. Divide fruit evenly between each one. Dollop whipped cream on top and sprinkle with extra crumble. Top with fresh berries and serve.
Notes
*I used a mortar and pestle to crush my graham crackers. You want to end up with a mixture of fine crumbs and coarse bits.
**If you don't have whole wheat pastry flour, white pastry flour or all-purpose flour would also work.
***Feel free to use any combination of berries (blackberries, raspberries, blueberries, strawberries, etc.) for the fruit layer; just keep the total amount at 4 cups of fruit.
****I used Weck #762 jars , but Ball Half Pint Jars and Kerr Half Pint Jars would also be about the right size.