The convenience of frozen organic peaches makes this delightful dessert a year-round winner. It's a variation on a basic fruit crumble, but we’ve added a luscious sauce made from yogurt and cream, and then layered it all in individual parfaits.
You can make the crumble mixture ahead of time and store it the refrigerator in an air-tight container for up to 2 weeks.
Place the thawed peaches and any accumulated juices, the sugar, lemon juice and water in a saucepan and stir to combine. Cook, covered, over medium-low heat, stirring occasionally, until the fruit is very soft, about 20 to 30 minutes. Uncover, stir in the almond extract, and let cool.
Position a rack in the middle of the oven and preheat to 375 degrees F.
To make the crumble, place the flours, sugar and salt in a mixing bowl and whisk to combine. Using a box grater, grate the butter on the side with the large holes. Using your fingers, work the butter into the flour mixture until crumbly. Stir in the almonds, then transfer the mixture to a rimmed baking sheet, spreading it in an even layer. Bake for 7 minutes and then stir to mix it all together; this will evenly distribute the melted butter. Spread the crumble back into an even layer and continue baking until the mixture is dry and golden brown, another 5 to 8 minutes. Remove the tray from the oven and let the crumble cool.
To make the cream, place all of the ingredients in a deep bowl and whisk (or beat with a mixer) until it thickens and forms soft peaks.
To assemble the desserts, add a generous dollop of the cream to the bottom of each of 4 small bowls (glass bowls or tall parfaits make a pretty presentation). Cover with a small amount of the fruit, sprinkle with a tablespoon of the crumble mixture and top with another dollop of cream. Repeat. Garnish the top of each dessert with a sprinkling of the crumble. The parfaits can be served immediately or refrigerated for up to 4 hours.