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Add all the ingredients to a pan on medium-low heat and toast, tossing frequently to keep it from burning. Once it has browned and smells fragrant, remove from heat and set aside.
In a medium sauce pot add all of the fruit topping ingredients. Bring to a simmer over medium heat and reduce to a syrupy consitency. It should coat the back of a spoon. Chill in the fridge for 2 hours to cool, or use an ice bath (put the mix in a small glass bowl. place that bowl into a large bowl that has ice water in it. stir constantly until cool).
In a large bowl, using a hand mixer, whisk the filling ingredients together until smooth.
Layer the parfaits in small jars or cups, starting with the crumb, then the filling, then the fruit topping. Cover and chill in the fridge until ready to serve, or up to one week.