Cardamom Peach Yogurt Parfait with Pecan Crunch

Steps

1. Make the crunch first: melt the butter in a skillet over medium heat, then add the oats, pecans and cinnamon and toast, stirring often, for 5 to 6 minutes until golden and fragrant.
2. Drizzle half of the maple syrup and the salt over the oat mixture, stir for 1 minute until glossy, then spread the crunch on a plate to cool and crisp, about 10 minutes.
3. While the crunch cools, toss the peach with the lemon juice, the cardamom and the remaining half of the maple syrup in a bowl; let it sit for juices to form.
4. In another bowl, stir the Greek yogurt, cottage cheese and vanilla together until evenly mixed.
5. Build 4 glasses: spoon half of the yogurt mixture into the glasses, then half of the peaches, then half of the oat crunch.
6. Finish with the remaining half of the yogurt mixture, the remaining half of the peaches and the remaining half of the oat crunch; serve right away so the crunch stays crisp.