Nectarines are brightened up with lemon juice and zest to stand up to a nutty pistachio crumble on top. Finely chop the pistachios to fully express their earthy, sweet flavor. If you’re not a pistachio fan, try an equal volume of any other finely chopped nut or seed, from buttery macadamias to bitter black sesame.

I like this crumble served warm, with a generous dollop of crème fraîche. Crumbles are one of those rare desserts that give you some room to groove—check out my article here to learn all the ways you can make this recipe your own, and be sure to try my Blueberry Cocoa Crumble, too.