Apricot Crumble Parfait

Ingredients

• 1 cup apricots dried coarsely chopped
• 1 pinch cinnamon 
• 0.3 cup flour all-purpose
• 0.1 teaspoon kosher salt 
• 0.3 cup brown sugar light packed ()
• 0.3 cup rolled oats 
• 2 tablespoons sugar 
• 3 tablespoons butter unsalted chilled cut into small pieces
• 2 pints vanilla pod 

Equipment

• bowl
• baking sheet
• sauce pan
• oven

Directions

1. Cook apricots, sugar, and 1 cupwater in a small heavy saucepan over lowheat, stirring occasionally, until apricotsare plump, soft, and just beginning to breakdown, about 30 minutes.
2. Transfer compoteto a small bowl and let cool completely.DO AHEAD: Can be made 1 week ahead.Cover and refrigerate.
3. Preheat oven to 350°F.
4. Combine allingredients in a large bowl. Rub mixture withyour fingertips until butter is completelyincorporated and mixture resembles wetsand.
5. Spread out on a rimmed baking sheet.
6. Bake, stirring occasionally, until goldenbrown, 15-17 minutes.
7. Let cool completely.DO AHEAD: Can be made 3 days ahead.Store airtight at room temperature.
8. Scoop 2 tablespoons ice creaminto each small jar or sturdy glass. Spoon1 tablespoon apricot compote over ice creamand top with 1 tablespoon crumble. Repeatwith remaining ingredients for 6 layers total.Freeze for 30 minutes to set.