Remove the crackers from the oven, transfer them to a cooling rack, and cool completely. After the majority of the oven's heat has dissipated, shut the oven door, and let it cool down for 20 minutes with the crackers inside this will help them become as crisp as possible. Turn off the oven, and open the oven door wide for 5 minutes. Return the cut crackers to the oven, and continue to bake for 18 to 20 minutes. Remove pans from the oven, and use a rolling pizza wheel or sharp knife to cut the sheets of dough into 3" x 2" rectangles don't separate them, just cut them. Repeat with the second piece of dough.īrush both pieces of dough with milk then sprinkle with the cinnamon sugar.īake the sheets of dough for 10 minutes, rotating the pans after 5 minutes. Transfer the rolled-out dough on the parchment paper to a baking sheet. Top with fresh berries and serve.Divide the dough in half and, working with one piece at a time, roll the dough out about 1/16" thick onto a piece of parchment paper. Dollop whipped cream on top and sprinkle with extra crumble.
Using eight 7 ½ ounce jars**** or other vessel of choice, spoon a thin layer of crumble into the bottom of each. Add the sugar, vanilla, and salt (to taste) and beat in just until the whipped cream holds its shape. Add the heavy cream and continue to beat on medium-high until thickened. 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). Remove from heat and allow to cool while prepping other components. Transfer crumble mixture to skillet in a flat layer and cook for about 5 minutes, watching closely and stirring frequently to prevent burning. Heat a medium skillet over medium-high heat. Add the melted butter and mix in until the mixture is crumbly and all of the dry ingredients are coated in butter. In a bowl, whisk together the crushed graham cracker, pastry flour, brown sugar, and salt. Assemble and you can have dessert done in 15 minutes flat. The good news: it literally takes 5 minutes to cook the crumble topping to golden-brown perfection on the stove, and another 3-ish minutes to make the whipped cream. It's also really, really easy to put together, because I realize that entertaining is a ton of work and nobody has time for complicated desserts when they're busy making a million other dishes. The whole ensemble reminds me of a fresh berry tart, but with something a little more unexpected thanks to the cream cheese whipped cream and crispy graham cracker crumble. There's bright, plump, juicy red strawberries.Īnd dusty-blue blueberries, which I've just decided are the most gorgeous fruits ever. It's light, summery, and filled with layered goodness, because we love a layered dessert around here. Stir the butter mixture into the graham cracker mixture until the crumbs. Whisk together the melted butter and vanilla. Prepare the Topping: In a medium mixing bowl, combine the graham cracker crumbs, flour, brown sugar, and salt. Inspired by many of the same flavors that go into my mixed berry galette, there's fresh berries, an ultra-luscious cream cheese whipped cream, and a crunchy, golden-brown graham cracker crumble topping that I want to eat for days. Combine the Filling Ingredients: Toss the apples, brown sugar, flour and salt in a 9-inch baking dish. Think of this as a glorified parfait / no-bake fruit crumble. (Around here, you have to guard your food like gold or risk having it disappear before you can get your hands on it). This is especially true since seven of those eight parfaits were definitley not eaten by me. This was a total all-of-a-sudden, what-can-I-make-for-the-4th type of recipe that happened this week, and the fact that eight of these parfaits were made and consumed in the course of two days, sans-4th of July party, makes me 5000% sure that I'm not the only one who was happy with them. It makes me happy happy happy when I come up with a super-simple recipe that also winds up being super good, and that's exactly what happened here. 
I love that at the age of 2 years old his love for food is apparent. It makes me sad that I missed watching him eat this by the spoonful, but I've already been able to tell that he'll be a top-notch taste-tester for me when he's older.
Today's recipe should be accompanied by a photo of a seriously adorable little two-year old boy helping devour one of these cutesie parfaits whilst showing off his heart-melting smiles and signature goofy character.
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