I’m addicted to crumb. You show me a crumb cake and I’ll pick off the topping. It’s a dangerous game to play. Don’t hand me anything in the realm of crumb and expect me to eat it like a normal person.

When done correctly, any crumb cake or bar is overflowing with crumb. A crumb fiend like me has to be satisfied, after all. These beautiful bites of heaven are filled with raspberry jam and sandwiched with crumbly oat goodness. They’re also effortlessly gluten-free, which is the only way I wanna do it.

A lot of people who attempt GF baking really don’t understand how it works. They buy the GF flour replacements and assume that it will work out. But folks, a replacement is often a recipe for mediocrity.

That’s why it’s important to bake with unprocessed ingredients you’d use even without the gluten issue. Baking becomes a more natural experience that way, and it tastes better. In this case, I used my ever trusty oat flour (which is ground-up oats) as a base. Because really, who doesn’t love a shot of oatmeal goodness in a crumb bar?

When we don’t force things, they tend to work out better. To be honest, that’s not a lesson I’m very good at learning, but it holds true nonetheless. Some of the best opportunities that have come my way happened when I wasn’t looking for them. I count Kenny among those, as well as the program I teach in. All good stuff.

The same holds true for my brainstorming process. To get all these recipes to you three times a week while juggling a full-time teaching gig and my own children, I have to really let the flow take over. When I force myself to be creative and invent desserts, it tends to be more forced. But when I listen to my intuition, it works out a lot better.

For instance, I’ve been craving crumb bars like crazy since summer hit. I’ve made more than enough crumb bars for JAB, but I really don’t care. We’re going there again!

The gluten-free thing is just an option, but I think it works out well here. Instead of regular flour, which has no taste, oat flour lends a nuttiness to these bars that is really quite lovely. As you know, I don’t eat a GF diet, but my beloved does. So if the bars work out better this way without anyone forcing the issue, so much the better!

Sometimes it’s valuable to just sit back and let opportunity head your way. It might require some patience, but if you work hard and do your best, it will probably come sooner or later!

Apparently, it’s peach season. I had no idea. I always figured that peaches thrive best in the summertime, along with nectarines. Why is that not true? Can anyone explain it to me?

I’ll be honest. Given the choice between a peach and a nectarine, I’ll go nectarine every time. Something about that fuzzy skin throws me. I’m suspicious of it. But when I’m making a crumble and peeling the fruit anyway, it doesn’t matter!

Peach crumbles are great because you can play with the flavors. I drizzled a little almond extract over the peaches along with vanilla, which works so well. You could never pull that off with a plain ol’ apple. And instead of using flour, I used oat flour. Why not? You’ll never miss it among all the oats and brown sugary goodness!

The most labor-intensive aspect of this recipe is peeling the fruit. Oh, and cutting the butter into the crumb topping. But neither one is that bad. And you can use a pastry cutter to do the topping. If you don’t have one, I highly recommend that you get one ASAP. They have them on Amazon, and you will never dread cutting butter into crust again.

This crumble bakes up in about a half hour, and the best part about it is that you can eat it fresh from the oven! Ideally, with ice cream. And maybe some toasted almonds. And caramel. Okay, I’m gonna calm down now!

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.