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!