Lavender-Infused Honey Yogurt Parfait with Pistachio Crumble and Berry Compote

Begin by preparing the lavender-infused honey yogurt. In a medium bowl, mix 2 cups of Greek yogurt with 1/4 cup of honey and 1 tablespoon of dried culinary lavender.

Stir well to combine and let it sit for 30 minutes to allow the flavors to meld. Next, make the pistachio crumble.

Preheat your oven to 350°F. In a food processor, combine 1 cup of shelled pistachios, 1/2 cup of rolled oats, 2 tablespoons of melted coconut oil, and a pinch of salt.

Pulse until the mixture resembles coarse crumbs. Spread the mixture on a baking sheet and bake for 10 minutes, stirring halfway through, until golden brown.

While the crumble cools, prepare the berry compote. In a small saucepan, combine 2 cups of mixed berries (such as strawberries, blueberries, and raspberries), 1/4 cup of honey, and the juice of 1 lemon.

Cook over medium heat for about 5-7 minutes, stirring occasionally, until the berries break down and the mixture thickens slightly.

Remove from heat and let it cool. To assemble the parfaits, take serving glasses and layer the lavender-infused honey yogurt, followed by a layer of berry compote, and then a layer of pistachio crumble.

Repeat the layers until the glasses are filled, finishing with a dollop of yogurt and a sprinkle of crumble on top.

Garnish with fresh berries and a sprig of lavender for an elegant presentation. Serve immediately or refrigerate for up to 2 hours before serving for a chilled dessert.