The perfect summer dessert in a glass
These are the top reasons why this dessert should be high on your "to-do" list:
- the yogurt cream is light, creamy, and not overly sweet
- the crumble is crunchy, golden-brown, and delicious
- the fruit topping is a beautiful combination of peaches and blackberries that are tender and naturally sweet
- diced rosemary adds a lovely freshness and Mediterranean flavor
- a beautiful dessert for during the week, weekends, or special occasions
- kids and adults love it
- you can make it up to a day ahead
How to make Greek Yogurt Cream with Peaches and Crumble at home
When Jernej first made this dessert, I said it was both complicated and straightforward. I know it sounds strange, but it’s true. It looks complex and delicate because of all those beautiful layers, yet each layer is so easily made. We have a light greek yogurt cream, a delicious fruit topping made of peaches and blackberries, and a sweet oat crumble. You can find the whole recipe below; here’s a quick overview for easier preparation.
- In a bowl, stir all the crumble ingredients.
- In a saucepan, combine peaches, sugar, vanilla, and water. Cook for a few minutes.
- Add the Agartina or gelatine to the peaches along with blackberries. Cook for a couple of minutes.
- Grate the dough and bake in the oven.
- Whip the whipping cream, and stir in the greek yogurt.
- Layer the dessert and serve.
Storing and Making ahead
You can easily make this dessert up to a day ahead, or you can store all the components individually.
Make it up to a day ahead. Fill the glasses up in this order: yogurt cream, crumble, fruit topping, yogurt cream, fruit topping. Add the last layer, the crumble, right before serving. Cover the glasses with clingfilm and place them in the fridge for up to a day.
Feel free to store the rest of the components like this:
Keep Greek Yogurt Cream covered in the fridge for up to 2 days.
Keep the fruit topping (cooled) in an airtight container in the refrigerator for up to 5 days.
Store the baked crumble at room temperature in an airtight container for up to 3 weeks.
Try these fruit desserts
- Summer Fruit Tart
- Pohorska omleta (Slovenian Sweet Omelette)
- Blackberry Mousse with Rosemary Crumble
- Tres Leches Cake with Fruit
- Raspberry Crumble Bars
METHOD
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preparation
Place a rack in the middle of the oven and preheat to 200 °C / 390 °F or 190 °C / 375 °F (fan-assisted oven).
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crumble
Add flour, oats, sugar, and cubed cold butter to a small bowl. Season with a pinch of salt and diced rosemary. Knead into a smooth dough, then place in the freezer for 5 minutes or in the fridge for 15 minutes.
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peaches
Clean the peaches, remove the kernel and cut each peach into eight wedges. Add to a saucepan along with sugar, vanilla, and water. Set over medium heat, stir to combine, and cook for 15 - 20 minutes or until the peaches become tender. Dissolve the Agartina in a small bowl with two tablespoons of water or use gelatine. Soak 1/2 tsp gelatine in 1 tbsp water. Add the lemon juice and Agartina/gelatine to the peach mixture, stir to combine, then bring to a boil and simmer for 2 minutes. Add the blackberries and cook for another 2 minutes. Remove from the heat and bring to room temperature.
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bake the crumble
Line a small baking dish with parchment paper. Take the dough from the fridge or freezer and grate it onto the prepared baking sheet. Use the large holes on your grater. Spread the crumble in a single layer and place it in the preheated oven. Bake for 15 minutes at 200 °C / 390 °F or 190 °C / 375 °F (fan-assisted oven).
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cream
Whip together whipping cream, sugar, and vanilla in a bowl until stiff peaks form. Stir in the greek yogurt and set aside until needed.
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serve
Divide all the components between four glasses. Fill them up in this order: yogurt cream, crumble, fruit topping, yogurt cream, fruit topping, and crumble. Serve as soon as possible.
