Okay so first—what are these things? Peach Crisp Parfait Pops….Think layers of peachy goodness, crunchy oat crisp crumbles, and tangy yogurt, all frozen into a popsicle that tastes like your grandma’s pie married your favorite parfait and then got chill. Literally.
And the best part? These popsicles are way less commitment than baking an actual peach crisp (no offense to real baked goods—I love them, they just don’t love me back at 92°F).
The Great Peach Panic of ‘24
Backstory: my local farmer’s market had a “5 for $5” peach bin and my brain blacked out. I came home like a squirrel preparing for peach-based winter.
I cut into one and it exploded with juice. I ate another over the sink like a raccoon. But three days later, they were all on the edge of a soft, sad, fruit funeral. So naturally, I turned to the freezer.
Side note: Frozen desserts fix everything. Breakups, late-night cravings, the existential dread of Monday. You name it.
The Magic of Layers (and Letting Go of Control)
The thing with these Peach Crisp Parfait Pops is: they’re messy in the best way.
Every layer has its own vibe.
- The peaches? Sweet, juicy, a little chaotic.
- The yogurt? Tangy and cool, kinda like that one friend who always knows when you need a snack.
- The crisp topping? Crunchy, cinnamony, and just a bit salty because yes, life needs balance.
Put it all in a popsicle mold and it’s like your favorite breakfast parfait went on summer vacation and never came back.
What You’ll Need (aka Things I Miraculously Had)
For the peach filling:
- 4 ripe peaches (or 2½ cups if you’re using frozen, which I fully support)
- 1–2 tablespoons honey or maple syrup (I used honey because it was closer to my hand)
- ½ teaspoon cinnamon
- Pinch of nutmeg (optional but makes you feel like Ina Garten)
For the crisp:
- ½ cup rolled oats
- ¼ cup chopped nuts (I did pecans because I felt fancy)
- 1½ tablespoons brown sugar
- 1 tablespoon butter or coconut oil
- Pinch of salt
For the creamy layer:
- 1 cup Greek yogurt (plain or vanilla—vanilla makes it dessertier)
- Splash of milk to loosen it, if needed
- Tiny bit of vanilla extract if you’re feeling
extra
Also: popsicle molds. Or paper cups and sticks. Or whatever you’ve got, honestly.
Let’s Make Some Popsicles and Possibly a Huge Mess
Step 1: Cook Down the Peaches
Dice the peaches and throw them in a saucepan with honey, cinnamon, and nutmeg. Cook over medium heat for about 8–10 minutes, until everything’s soft and syrupy and your kitchen smells like a pie candle you’d actually want to eat.
Let it cool. Try not to eat half of it with a spoon. (I failed this part. Twice.)
Toast the Crisp
In a dry pan or small skillet, toss together oats, nuts, brown sugar, butter, and a pinch of salt. Toast over low heat, stirring constantly, until golden and fragrant—about 4–6 minutes. Remove from heat and let cool.
It will be crunchy and addictive and possibly better than therapy.
Assemble Like a Snack Architect
Spoon some yogurt into each mold, followed by a spoonful of peach mix, then crisp, and repeat. There’s no perfect way to do this—just layer until full and end with something fun on top (I like a final swirl of peaches because it looks fancy, even though I am not fancy).
Stick in your popsicle sticks and freeze for at least 5 hours or overnight if you’ve got that kind of self-control.
The Moment of Truth (aka Ice Pop Roulette)
Removing pops from their molds should be a sport. I usually run hot water over the outside and pray—and then boom, a beautiful little frozen masterpiece slides out like magic.
And then you bite in and it’s creamy and cold and sweet and crunchy and you forget for 17 seconds that rent is due.
Okay But Like… What Do They Taste Like?
Think frozen cobbler with a yogurt twist. The peach layer is soft and juicy and hits you with this summery punch. The crisp is toasty and nutty and adds texture you didn’t know you needed in a popsicle. The yogurt? It pulls it all together and adds this cool, tangy hug around every bite.
They’re sweet but not too sweet. Breakfast-worthy. Dessert-justifiable. Midnight-snack approved.
Things I Did Wrong That You Should Probably Do Anyway
- Used a knife so dull it squashed the peaches instead of slicing.
- Got impatient and took one out after 2 hours. It was… goo.
- Added a pinch of flaky sea salt to the top layer—turns out, absolute genius. Highly recommend.
Options If You’re Feeling Experimental (or Just Have a Weird Fridge Situation)
- Use apricots or nectarines instead of peaches
- Swap yogurt for coconut cream or vanilla pudding
- Add crumbled graham crackers or granola for the crisp
- A drizzle of caramel before freezing = no notes, chef’s kiss
Real Talk: Why These Pops Are Low-Key Life-Changing
Look, I’m not saying these popsicles solved my existential crisis, but I am saying I didn’t cry over my inbox for the 48 minutes it took me to make them. That’s something.
They’re fun. They’re summery. They’re forgiving if you mess up the ratios (because I always do). And they make you feel like a person who’s got it all together—even if your laundry pile could be declared a natural disaster. https://potatonion.com/raspberry-crumble-bars/.
Where to Take These (Besides the Couch With a Blanket at 11 PM)
- Backyard barbecues where you wanna seem casual but deeply impressive
- Kids’ parties, because these are basically sneaky healthy and nobody will know
- Tuesdays. Just Tuesdays.
