There’s always a point toward the end of summer when my mind starts wandering toward fall. I’m not necessarily ready for full-on pumpkin and apple season, but suddenly I want oats, warm spices, brown sugar, and the kind of cake that practically demands a cup of coffee alongside it.

This oatmeal spice crumb cake hits exactly that note.

The oats add a chewy texture that makes this cake almost like a softer oatmeal cookie but with some irresistible crunch from the crumble. The warming spices make it hard to resist going back for another slice. Try it warm with a scoop of ice cream and a little drizzle of caramel for a super indulgent treat or enjoy a slice with your morning cup of coffee.

There comes a point every summer when peaches seem to be everywhere—and this is exactly the kind of recipe I want to make with them. These scones are packed with small pieces of fresh peach, with just enough cardamom to bring out their natural floral flavor.

Spelt flour adds a subtle nuttiness without making the scones feel heavy, while plenty of cold butter and cream keep them tender. The finishing touch is an orange blossom and vanilla glaze that gets poured over the scones as soon as they come out of the oven. The heat melts the glaze just enough to create that thin, glossy coating I love on a freshly baked scone.

When choosing peaches, look for fruit that's ripe and flavorful but still firm enough to dice. Save those incredibly soft, dripping-down-your-arm peaches for eating over the sink—they'll add too much moisture to the scone dough.

A great scone should be tender and buttery with crisp, golden edges and a soft, flaky interior. It should feel rich without being heavy and have just enough sweetness to make it equally at home beside a cup of coffee in the morning or served with tea in the afternoon.

These scones combine some of my favorite flavors. Tart dried cherries are soaked with whole cardamom pods and vanilla bean paste until they're plump and fragrant before being folded into a buttery rye dough with chunks of dark chocolate. The rye flour lends a subtle nuttiness that complements the cherries beautifully, while the chocolate melts into pockets throughout each scone.

One of my favorite things about this recipe is that the scones are baked straight from the freezer. I almost always keep a batch on hand, ready to bake whenever we have overnight guests or simply want something warm and homemade without much effort. They're proof that a little planning can make any morning feel a bit more special.

This quiche is everything I love about summer cooking. Sweet corn fresh from the cob, juicy cherry tomatoes roasted until they're concentrated and jammy, creamy goat cheese, and fragrant Herbs de Provence all come together in a rich, silky custard.

One of my favorite things about quiche is that it's just as delicious warm from the oven as it is chilled the next day. Serve it for brunch, pack it for a picnic, or pair it with a simple green salad for an easy summer dinner.