But I have another obsession as well, and it’s kind of a year-round thing. Anything with lime, anytime, I’m there. I know it’s not fashionable to like lime in December, but hey, they sell limes all the time. I’m buying them. Simple as that!

Last week, I had an idea. What if I took my two favorite summer fruit flavors and combined them? Gross, or spectacular? I had to find out. Turns out, it paid off!

Yep! White nectarines and lime zest are the new chocolate and peanut butter. They’re a happy pair. And this crisp is now gone. I’m so glad I took pictures of it already!

Could you do this with regular nectarines or peaches? Sure, why not? But if you use peaches, I’d peel them first. Too fuzzy. That’s why I’m not a peach girl. In fact, most food likes and dislikes are rooted in texture. Did you know that? A fun fact! Don’t say I never do anything for you.

If you want, you can easily double this recipe. I typically make a smaller crisp because it’s perfect for a family dinner or friendly gathering, and then it’s gone. You can make it a little fancier with ice cream on top, but it’s not necessary!

With the lime zest, there’s a great tang that balances out the nectarines. You do need that sprinkle of sugar on top of the fruit, though, or you’ll have quite a sour tart. Nobody likes that.

July is winding down, everyone. Before you start crying, make as many summery desserts as you can! Start here. It’s a good place to be!

Topping:

• 3/4 cup flour
• 1/2 cup sugar minus 1 tablespoon
• 1/2 teaspoon salt
• 1/2 cup unsalted cold butter, cut into pieces
• 1/2 cup rolled or quick oats (depends on the texture you want)

Filling:

• 6 white nectarines, pitted and sliced (but not peeled)
• lime zest from 1 lime
• 1/4 cup sugar
• 1 teaspoon vanilla
• 1 tablespoon flour

Instructions:

Preheat the oven to 350. Spray an 8 x 8 square pan with cooking spray.

In a medium bowl, mix the dry topping ingredients. Using a pastry blender or your fingers, work the butter in until the mixture is crumbly. Set aside.

In a separate bowl, toss the nectarines, lime zest, sugar, vanilla and flour. Spread the filling evenly into the prepared pan. Top with the crumb mixture and pat down gently.

Bake for 35 minutes until golden brown. Remove from the oven. This can be served warm or at room temperature. If you refrigerate it, the crumb topping will get soft.

With the end of the week here, you’d think I would be thrilled. And I am. It’s just that I have fifty thousand research papers looming over my head to be graded this weekend and I’m not looking forward to it. I need to be distracted. And pie is very distracting!

It’s funny, but when it comes to pie, I only get a hankering to get my crust on at particular times of year. Thanksgiving, for instance. I go pie crazy then, making at least five different kinds for dessert after several weeks of research and flavor testing. Something about Thanksgiving makes me want the old-school crust, the pastry kind.

But come early summer, when my pie craving resurfaces with a vengeance, I just want cookie crusts. Graham cracker crust, shortbread crust, or anything else that resembles a cookie holding that pie together. It must be something to do with fruit, and we all know that nothing is nicer with a piece of fruit or sorbet than a nice, light cookie.

No matter what time of year it is, I always want a crumb topping. On pie. On cake. On muffins. In my mouth.

So when the white nectarines start to come out (a.k.a. the best fruit on the planet), it’s pie time! If you want to really impress the people who usually bake with canned peaches, pull this recipe out. It’s easy and perfect for an outdoor picnic. Or an indoor dessert session after a particularly harrowing run-in with a six year-old, a sprinkler, a dead bee and some sidewalk chalk. Don’t ask.

For this pie, I used a pre-made crust. Don’t judge! I keep telling you that. I make my own crust often enough. This time, Keebler’s shortbread crust did the trick quite nicely. If you want to be a crust snob, then make one. I dare you!

If you’d rather spend the extra time eating up the rest of the Ben and Jerry’s in your freezer, then use the grocery store crust. People will still like the pie. Actually, they’ll love it. You see, it’s filled with fresh nectarines (unpeeled, too!) and a sprinkling of vanilla and sugar.

Once you’re done with that, you make a simple crumb topping (easier if you have a pastry cutter, but that’s not a requirement), bake it up, and there you go! Fresh nectarine pie. And you can serve it at whatever temperature you like. I know most people like their pie hot with ice cream on top, but I’m weird. I love cold pie. It’s the best! Especially when it’s warm out.

Forget Pie Day. It’s Pie Season! Grab a fork and get to work!

Ingredients:

• shortbread pie crust (I used Keebler brand)
• 6 ripe white unpeeled nectarines, cut into pieces
• 1 teaspoon vanilla
• 2 tablespoons sugar
• 10 tablespoons unsalted butter (not softened)
• 1 cup flour
• 1 cup sugar

Instructions:

Preheat the oven to 350.

Slice six white nectaines into small chunks. You do not need to peel the nectarines; just be sure they are washed well. Place the nectarines into the shortbread pie crust. Drizzle on the vanilla and then sprinkle the sugar evenly over the fruit.

In a medium-sized bowl, combine the flour and sugar. Using a pastry blender or your fingers, cut in the butter until the ingredients become crumbly. Press the mixture onto the nectarins filling, being sure the crumbs cover the entire pie.

Bake for 50-60 minutes until the crust is crunchy and browned. Some of the nectarine juice may rise and bubble through the crumbs as well. That is perfectly okay!

Cool if desired and then cut into wedges.