Lowcountry Yogurt Parfait Recipe

Sweeten and flavor yogurt

In a medium bowl, combine the Greek yogurt, honey, vanilla extract, and lemon zest. Whisk vigorously until smooth and slightly airy, about 30–45 seconds. Taste and adjust sweetness (add up to 1 additional tablespoon honey if you prefer sweeter). Cover and chill while you make the compote and crunch, or refrigerate up to 2 hours ahead.

Make the compote

Place the diced peaches, blueberries, granulated sugar, lemon juice, and water in a small saucepan over medium heat. Stir to combine and bring to a gentle simmer. Cook, stirring occasionally, until the peaches soften and the blueberries begin to burst and release their juices, about 6–8 minutes.

If you want a slightly thicker compote, mix the cornstarch with 1 teaspoon cold water to make a slurry and stir it into the simmering fruit. Cook another 1–2 minutes until the mixture thickens. Remove from heat and let cool to room temperature (it will thicken more as it cools). Taste and adjust sweetness or lemon if needed.

Toast oats and nuts

Heat a small skillet over medium heat and add the butter. When the butter foams, add the rolled oats, chopped pecans or walnuts, and brown sugar. Toast, stirring frequently, until the oats and nuts are fragrant and the sugar has melted and lightly caramelized, about 3–4 minutes. Remove from the heat and stir in the toasted shredded coconut, if using. Transfer to a bowl to cool (this keeps them crisp).

If you prefer, use store-bought granola in place of the toasted oats/nuts. Allow the homemade crunch to cool before layering so it stays crisp in the parfaits.

Divide the yogurt among 4 parfait glasses or bowls (about 3/4 cup yogurt per serving). Spoon 2–3 tablespoons of the peach-blueberry compote over the yogurt in each glass. Add a sprinkle (about 1 tablespoon) of the toasted oat-nut crunch on top of the compote. Repeat with a second thin yogurt layer if your glass allows, finishing with a dollop of compote and a final sprinkle of crunch.

Garnish each parfait with a small mint leaf or two and an extra pinch of toasted coconut or chopped nuts if desired. Drizzle a little additional honey or maple syrup on top to taste.

Serve immediately so the crunch stays crisp. If making ahead, assemble up to 2 hours before serving and add the final crunch just before serving. Parfaits will keep covered in the refrigerator up to 24 hours, though the crunch will soften over time.