Print

Granola and White Chocolate Blueberry Parfaits

For a great summer dessert, perfect for parties, try this recipe for blueberry parfaits topped with white chocolate cream! Layers of blueberry pie filling and crunchy granola make for a tasty treat.
Course Dessert
Cuisine American
Keyword blueberry parfait
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 6
Calories 600kcal
Author justalittlebitofbacon

Ingredients

Streusel

  • 2/3 cup (3 oz) all purpose flour
  • 1/2 cup old fashioned rolled oats, not instant or quick-cooking
  • 1/2 cup (2 oz) slivered almonds
  • 1/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 pinch table salt
  • 6 tbsp (3 oz) cold unsalted butter, cut into 1/2-inch cubes

Cream

  • 3 oz white chocolate, finely chopped, or mini white chocolate chips
  • 1 cup heavy cream, divided, 1/2 cup in the ganache and 1/2 cup added later

Filling

  • 4 cups (1-1/4 lb) fresh blueberries
  • 6 tbsp granulated sugar
  • 4 tsp cornstarch
  • 1/4 tsp ground cinnamon
  • 1 tbsp chopped fresh mint
  • 1/4 tsp table salt
  • 1 tbsp cold unsalted butter
  • 1/2 tsp fresh lemon juice
  • garnishes: chopped white chocolate, blueberries, mint leaves

Instructions

Streusel

  • Heat oven to 325F.
  • In a food processor, pulse together flour, oats, almonds, sugars, and salt a few times. Add the butter and continue pulsing until ingredients are well mixed and finely chopped.
  • Spread out the streusel on a baking sheet and bake, stirring a few times, until golden brown, about 20 minutes.
  • Take the streusel out of the oven and let it cool to room temperature.

Cream

  • Put the white chocolate in a medium bowl.
  • Bring the 1/2 cup of cream to a boil and then pour it over the chocolate. Let sit for about 1 minute, then whisk until smooth and glossy.
  • Cover the bowl with plastic wrap, then transfer the bowl to the refrigerator and chill for at least one hour, up to 24 hours.
  • Once chilled, add the remaining 1/2 cup of cream and whip with a hand mixer until stiff peaks form. Refrigerate the white chocolate cream until you are ready to assemble the parfaits.

Filling

  • In a large pot, stir together the blueberries, sugar, cornstarch, cinnamon, mint, and salt. Use a large fork or potato masher to break up some of blueberries and release their juices.
  • Heat the pot on medium, stirring frequently, until the mixture begins to boil. Then reduce the heat to low.
  • Simmer the blueberries on low, stirring constantly, until thick, about 2 minutes.
  • Take the pot off the heat. Stir in the butter and lemon juice until the butter is melted.
  • Let the filling cool until it is just warm.

Assembly

  • Set out 6 parfait glasses.
  • Divide the streusel into thirds. Layer the first third of streusel into the bottom of each parfait glass. Then divide half of the filling among the glasses. Continue layering: another layer of streusel, the remaining half of the filling, and then last of the streusel.
  • Top each glass with some of the white chocolate cream.
  • Garnish with more chopped white chocolate, blueberries, and/or mint leaves.

Notes

  • Inspiration: Adapted from Blueberry Pie Parfaits with White Chocolate Cream by Fine Cooking.
  • To Make Ahead: The streusel will keep for up to 1-2 days if stored in an air-tight container at room temperature. The white chocolate cream can be made the day before and refrigerated until ready to use. The blueberry filling can be made in the morning and kept at room temperature until needed, or made up to 3 days ahead.
  • White Chocolate Cream: The chocolate cream is basically a whipped ganache. If you've ever made a ganache before, it's the same idea.

Nutrition

Calories: 600kcal