The Miss Morgan Life: July 4th Blueberry Crumble Parfait Recipe

PHOTOS BY: ME AND BOBBIE REED (MY MOM)

I don't know about you, but I am getting really excited about the 4th of July! I feel like sometimes it's easy to "over-do" holiday colors- like too much orange and black or red and green. But, I just can't see to be able to get enough red, white and blue! I feel so blessed to live in such a wonderful country and what can I say, Independence Day is the best summer holiday [in my opinion]!

With that in mind, I wanted to share a few fun posts with you since the holiday is almost here [eeeeekk]! You can see my 4th of July Outfit Inspiration post (here) and I will have at least one outfit post coming soon! However, today is all about my sweet tooth! I am such a sucker for a good fruit pizza, but I feel like they have been a little over done for the 4th, so I decided to go for a parfait style dessert! I tweaked a favorite family recipe from The Blue Willow Inn Cookbook and added some strawberries! It is super easy, fun and of course delicious. I hope you enjoy!

Let's get started with the recipe..

Crust

1 cup all-purpose flour. I used whole wheat flour and it tastes just as great!

1 stick butter; room temperature

1/4 cup dark brown sugar

1 cup chopped pecans

Preheat the oven to 350 degrees. Combine all crust ingredients [ flour, butter, brown sugar, and pecans] in a bowl. I find that using your hands works best, that way you can really combine everything. Once combined, spray a 9 x 13 x 2 inch baking dish and press the ingredients into the bottom. Bake for 15- 20 mins until golden brown. Remove from oven and allow to cool.

*While the crust is in the oven, mix up cream layer and blueberry sauce.

Cream Layer

1 (8 ounce) package cream cheese; room temperature

1 (8 ounce) container refrigerated whipped topping

3/4 cup sugar

1 teaspoon vanilla extract

Mix all cream ingredients [cream cheese, whipped topping, sugar, and vanilla extract] together in a bowl. Refrigerate until all layers are ready to assemble.

I like to press down the layers so I can fit more in the glass!

Blueberry Sauce

1 quart blueberries

2 heaping teaspoons cornstarch

1/4 cup sugar

In a saucepan combine blueberry sauce ingredients [blueberries, cornstarch, and sugar] and just a little bit of water. Cook over medium heat and stir until thick. Allow to cool/refrigerate.

Once all layers have cooled down, select a glass of your choice [of course you know I used a champagne flute] and begin to layer the dessert! You can put the layers in any order you would like, however I chose to layer mine as such:

(1) crust layer

(2) cream layer

(3) blueberry sauce

(4) strawberries

Repeat until the glass is full. In order to achieve the best appearance, top off the class with the cream layer and add a few strawberries or crust crumbles!