I tinkered a few things to make this older recipe of ours, a bit easier. Summer is the season of fruit desserts! I use this same ratio for berries or cherries or whatever you fancy. It isn’t overly sweet, so you can portion a scoop for breakfast with some plain yogurt and call it good.

Make sure your peaches are fragrant when you buy them at the market and wait until they are actually ripe before baking. It’s not worth making with hard, underripe fruit.

If you have a nut allergy or do not stock almond meal, you can use all-purpose flour, I would just up the butter/oil to ½ cup as it’ll dry the topping out a bit more.

Stone-fruits = any peach, nectarine, plum, cherries, apricots. If you go apricots, swap in some almond extract for the vanilla. SO GOOD!