- 2 Tbsp olive oil
- 1/4 cup honey
- 1/4 tsp ground cinnamon
- 1/4 tsp salt
- 1/4 tsp vanilla extract
- 1 1/2 cups old-fashioned rolled oats
- 1/2 cup sliced almonds
- 1/4 cup shredded coconut
- 4 large egg whites
- 1/4 tsp cream of tartar or lemon juice
- 1 cup sugar
- 1/4 cup freeze dried peaches, pureed to a powder
- 3 Tbsp butter
- 2 nectarines, cut into slices, pits discarded
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- Pinch of salt
To make the crumble, preheat oven to 300° and line a rimmed baking sheet with parchment paper or a silicone mat.
In a bowl, combine oil, honey, cinnamon, salt, and vanilla. Add oats, almonds, and coconut and stir to coat. Spread mixture onto prepared baking sheet and press into an even layer. Bake for 10 minutes. Turn sheet front to back and continue to bake until golden brown and almonds are toasted, another 10 minutes. Let cool completely.
Break into 1”-2” pieces and store in an airtight container at room temperature.
To make the meringues, lower oven temperature to 200° and line 2 baking sheets with parchment paper.
In a clean dry bowl of a stand mixer fitted with whisk attachment, add egg whites. Beat on medium-high speed until foamy. Add cream of tartar, increase speed to high and whip until mixture forms soft peaks.
In a bowl, sift together sugar and peach powder. Gradually add strawberry sugar and continue beating until whites are stiff and shiny.
Transfer mixture to a piping bag. Snip off a 1/4″ hole in piping bag tip. Pipe small 2” dollops onto baking sheets. Bake until meringues are firm and dry, about 1 hour. Turn oven off and let meringues sit in oven for 30 minutes.
Gently peel meringues off parchment paper.
Meanwhile, to make the nectarines, in a frying pan over medium-high heat, melt butter. Add nectarines, cinnamon, vanilla, and salt and cook, stirring occasionally, until nectarines soften, about 5 minutes total.
To assemble, add 1 tablespoon crumble to bottom of 6 parfait glasses. Add 4-5 meringues to glasses. Pour spoonfuls of nectarine mixture over meringues, allowing liquid to drip down onto meringues. Sprinkle more crumble over nectarine mixture.