peach, nectarine, apricot crumble

A celebration of peak-season—sweet, juicy stone fruit - kissed with just the right amount of warm spice and buttery oat topping.

Summer is for stone fruit—used every which way. Over the holiday weekend, we soaked up a few perfect days of BBQing in San Diego, and I was cooking just for fun, from the heart. I don’t usually follow recipes (except when I’m sharing with you!)—we just popped by the local farm stand each day and let the fruit do the talking.

This was our after-dinner moment: a bright and juicy mix of summer’s best stone fruit, vanilla bean flecks, tucked beneath a golden, buttery oat topping—sweet, but not too sweet. It was warm, generous, and exactly the flavor of the weekend I was hoping for. It fed us for two days and made everyone very happy, especially topped with vanilla ice cream.

image below of the before.