Blueberry Pie Parfaits with White Chocolate Cream

This creative spin on the classic blueberry pie is a parfait made from layers of buttery almond-thyme streusel and warm blueberries, topped off with a rich, lemony white-chocolate cream and a sprinkle of chopped white chocolate.

For the streusel:

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  3 oz. (2/3 cup) unbleached all-purpose flour
  
  


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  1/2 cup plus 1 Tbs. rolled oats (such as Quaker Old Fashioned Oats, not instant or quick-cooking)
  
  


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  3 oz. (6 Tbs.) cold unsalted butter, cut into 1/2-inch cubes
  
  


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  2 oz. (scant 1/2 cup) slivered almonds
  
  


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  1/4 cup packed light brown sugar
  
  


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  1/4 cup granulated sugar
  
  


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  1 tsp. fresh thyme leaves, finely chopped
  
  


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  1/4 tsp. kosher salt
  
  

For the cream:

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  4-1/2 oz. white chocolate, finely chopped
  
  


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  1 cup heavy cream
  
  


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  1-1/2 tsp. grated and finely chopped lemon zest plus 1/2 tsp. juice (from 1 medium lemon)
  
  


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  Pinch kosher salt
  
  

For the filling:

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  4 cups (1-1/4 lb.) fresh blueberries
  
  


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  6 Tbs. granulated sugar
  
  


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  4 tsp. cornstarch
  
  


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  Pinch ground cinnamon
  
  


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  Pinch kosher salt
  
  


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  1/2 oz. (1 Tbs.) cold unsalted butter
  
  


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  1/2 tsp. fresh lemon juice
  
  

Make the streusel:

Position a rack in the center of the oven and heat the oven to 325°F.

In a stand mixer fitted with the paddle attachment, mix the flour, oats, butter, almonds, sugars, thyme, and salt on medium speed until the ingredients are evenly dispersed and some of the pieces of streusel are the size of hazelnuts. Transfer the streusel to a large rimmed baking sheet and bake, stirring every 5 to 6 minutes, until light golden-brown, about 20 minutes. Let the streusel cool completely before using.

Make the cream:

Put 3 oz. of the white chocolate in a medium bowl. Bring 1/2 cup of the cream and the lemon zest to a boil in a small saucepan over medium-high heat; pour over the chocolate. Let sit for a few minutes, then whisk until smooth. Stir in the lemon juice and salt, cover the bowl tightly, and refrigerate until cold, at least 1 hour and up to 24 hours.

Add the remaining 1/2 cup cream to the chilled mixture and beat with an electric hand mixer on medium speed until stiff peaks form, about 2 minutes. Refrigerate in a airtight container until ready to use.

Make the filling:

Put the blueberries, sugar, cornstarch, cinnamon, and salt in 12-inch heavy-duty skillet over medium heat. Using a potato masher or a silicone spatula, break up some of the blueberries to release their juice and cook, stirring often, until the mixture begins to boil, about 5 minutes. Once the mixture comes to a boil, stir constantly, reducing the heat to maintain a steady simmer, until thickened, about 2 minutes. Remove the pan from the heat and stir in the butter and lemon juice until melted. Let the filling cool until warm.

Assemble the parfaits:

Put 1 Tbs. of the streusel in the bottom of each of six 10-oz. parfait glasses. Divide half of the warm filling among them and scatter each with about 2 Tbs. streusel. Divide the remaining filling among the glasses and top with the remaining streusel. Dollop each with the white chocolate cream (about 2 Tbs. per parfait), sprinkle with the remaining chopped white chocolate, and serve.