Apricot Crumble Parfait

• 1 cup dried California apricots, coarsely chopped
• 2 tablespoons sugar
• 1/3 cup all-purpose flour
• 1/3 cup old-fashioned oats
• 1/4 cup plus 2 tablespoons (packed) light brown sugar
• 3 tablespoons chilled unsalted butter, cut into small pieces
• 1/8 teaspoon kosher salt
• Pinch of cinnamon
• 2 pints vanilla bean ice cream

1. Cook apricots, sugar, and 1 cup water in a small heavy saucepan over low heat, stirring occasionally, until apricots are plump, soft, and just beginning to break down, about 30 minutes. Transfer compote to a small bowl and let cool completely. DO AHEAD:
2. Preheat oven to 350u0b0F. Combine all ingredients in a large bowl. Rub mixture with your fingertips until butter is completely incorporated and mixture resembles wet sand. Spread out on a rimmed baking sheet.
3. Bake, stirring occasionally, until golden brown, 15-17 minutes. Let cool completely. DO AHEAD:
4. Scoop 2 tablespoons ice cream into each small jar or sturdy glass. Spoon 1 tablespoon apricot compote over ice cream and top with 1 tablespoon crumble. Repeat with remaining ingredients for 6 layers total. Freeze for 30 minutes to set.

california, sugar, flour, oldfashioned oats, light brown sugar, butter, kosher salt, cinnamon, cream

Taken from www.epicurious.com/recipes/food/views/apricot-crumble-parfait-395889 (may not work)