Peach and granola parfait is breakfast and dessert

Gretchen McKay | Pittsburgh Post-Gazette (TNS)

PITTSBURGH — In the mood for a quick and easy dessert that ushers summer sweetly into fall?

The end of August and beginning of September are typically when peaches shine the brightest at Pennsylvania farmers markets and in local groceries. Georgia may call itself “The Peach State,” but Pennsylvania grows a lot of the fruit, too — nearly 40 million pounds each year with an annual value of approximately $20 million.

Some of the most celebrated fruit wear a “Chambersburg” sticker. Devotees say the Franklin County soil in which the trees have been planted for more than a century makes its peaches especially sweet and juicy. Having eaten quite a few over the years, often out of hand, I’d have to agree.

You can certainly hit the sweet spot with an old-fashioned cobbler or peach crisp, but the fruit is just as tasty in a crunchy parfait. Most often I make the treat with yogurt for breakfast, but if you layer the individual glasses or bowls with fresh whipped cream instead — here, gently spiced with cinnamon, vanilla and brown sugar — it’s a pretty terrific way to end a meal.

Homemade granola (so easy!) adds a wonderful crunch.

For more color and variety, add a handful of fresh blueberries or raspberries if you’ve got them.

While you can use any variety of peaches — freestones are probably the easiest to prepare — make sure the fruit is ripe but not overly squishy; there should only be a tiny bit of give when you (very gently) squeeze it.

To easily remove skin, cut a small X through the skin of the bottom of the peach, blanch in boiling water for about 10 seconds, then place in ice water. The skin should slide right off.

Peach Parfait

PG Tested

For granola

• 4 cups old-fashioned rolled oats
• 1 1/2 cups mixed raw nuts and/or seeds, such as cashews, pecans or walnuts
• 1 teaspoon fine-grain sea salt
• Generous sprinkling of ground cinnamon
• 1/2 cup melted coconut oil
• 1/2 cup maple syrup
• 1 teaspoon vanilla extract

For whipped cream

• 1 1/2 cups heavy whipping cream
• 1/3 cup packed brown sugar
• 1/4 teaspoon vanilla bean paste or 1 teaspoon vanilla extract
• Pinch of ground cinnamon

For parfait

• 4 peaches, peeled, pitted and sliced thin
• Fresh cherries or mint sprigs, for garnish

Prepare granola: Preheat oven to 350 degrees. Line a large, rimmed baking sheet with parchment paper.

In a large mixing bowl, combine oats, nuts and/or seeds, salt and cinnamon. Stir to blend well.

Add oil, maple syrup and vanilla. Toss well, so that all the ingredients are lightly coated. Pour granola mixture onto your prepared pan and spread it out in an even layer.

Bake until lightly golden, about 24 minutes, stirring halfway. Remove from pan and allow to cool completely. (The granola will further crisp up as it cools.) You should end up with about 6 cups of granola — more than enough for the parfaits with some left over for snacking.

Prepare whipped cream: Using a handheld or stand mixer fitted with a whisk attachment, whip heavy cream, brown sugar and vanilla on medium-high speed until medium peaks form, about 3 — 4 minutes. Use immediately, or cover tightly and chill in the refrigerator for up to 24 hours

Assemble parfaits: Using a large spoon or pastry bag, fill wine or parfait glasses about 1/4 full with the spiced whipped cream. Sprinkle about 1/4 cup granola on top of the whipped cream, followed by 1/4 cup sliced peaches. Repeat with remaining ingredients. Garnish with a fresh cherry and/or mint sprig, and serve immediately.

Serves 4.

— Gretchen McKay, Post-Gazette

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