Peach/Nectarine and Blueberry Crumble


My favorite part about summertime is quiet Sunday mornings spent at the small farmer’s market in my town. It’s usually less crowded, a lot less hot, and the produce is much less picked over earlier in the morning. Plus, it gives me time to wander around and decided what I am going to buy (instead of buying everything and anything I lay my eyes on). Just me, the fruits/vegetables, and my thoughts… summertime bliss!

I usually go to the market without a plan and then make meals from whatever looks good that day, but yesterday, I had a specific goal: buying peaches or nectarines to make Peach/Nectarine and Blueberry Crumble.

My social media pages have been EXPLODING with this amazing combination of sweet and slightly tart fruit with a yummy topping – photos of crumbles, pies, cobblers, and slab pies inspiring me to go out and buy all the ingredients to make my own dessert creation!

So I settled with making a crumble that had peaches AND nectarines, perfectly sweet/tart blueberries, a hint of lemon, and a delightful oat topping. Yep, pretty much summertime in a pie dish.

It all starts with a combo of peaches and nectarines that have been washed, halved, and sliced into thin strips.


You technically can use all nectarines or all peaches, all white-fleshed fruit or all yellow-fleshed fruit, or you can be like me and grab a little bit of everything (white nectarines, yellow nectarines, and white peaches)! I don’t peel my peaches/nectarines because I don’t like peeling peaches/nectarines but also because it adds a bit of fiber to the dessert (which makes it a little more healthy, right?).

Then add in some blueberries!


I love the color combination between the different fruits.

Then it’s time to add all the things that make the crumble filling become the crumble filling…


Some flour, cornstarch, granulated sugar, ground cinnamon, ground nutmeg, lemon zest, and lemon juice are all you need for a perfectly thick filling with flavors that make the fruit taste like the best version of themselves.


Toss it all around until all the fruit is coated.


And pour into a greased pie dish (this one is about 9 inches in diameter).

Then all that’s left is to make the crumble portion of this crumble!


In the bowl of a stand mixer, toss in some flour, some oats, sugar, brown sugar, salt, ground cinnamon, and ground nutmeg. Beat with the paddle attachment until combined. Then you add in one stick of cold unsalted butter that has been cut into small cubes and beat the mixture until it forms crumbles of “dough” (hence why I think this is technically called a crumble and not a cobbler).

Sprinkle the crumbles over the fruit.


And bake at 375 degrees for 30-45 minutes until the top becomes brown and crisp and the fruit is bubbling.




I served mine at room temperature with some vanilla bean ice cream (but whipped cream or plain is just as amazing!).

Super simple, super yummy, and totally summer (what can be so bad about that?).


Happy Monday, kiddos!

Your farmer’s market obsessed friend,


Peach/Nectarine and Blueberry Crumble

  • Servings: 8
  • Difficulty: easy
  • Print


For the filling:

4 medium-sized peaches and/or nectarines, halved and sliced into thin strips

1 cup blueberries

3 tablespoons all-purpose flour

1 tablespoon corn starch

⅓ cup granulated sugar – can use up ½ cup if your fruit isn’t very sweet

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

1 teaspoon lemon zest

1 tablespoon lemon juice – the juice of half a medium-sized lemon

For the crumble:

½ cup all-purpose flour

½ cup rolled oats

⅓ cup granulated sugar

¼ cup brown sugar, lightly packed

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon salt

1 stick unsalted butter, chilled and cut into cubes



  1. Preheat your oven to 375 degrees. Line a baking sheet with parchment paper and place your greased 9-inch pie dish on top of the baking sheet (for easy clean-up in case of spill-over). Set aside.
  2. In a large bowl, combine the fruit, flour, cornstarch, sugar, cinnamon, nutmeg, lemon zest, and lemon juice. Toss thoroughly to coat the fruit in the flour and spices. Pour the filling into the greased pie plate.
  3. In the bowl of a stand mixer, combine flour, oats, the sugars, cinnamon, nutmeg, and salt. Using the paddle attachment, mix the dry ingredients until thoroughly mixed. Add in the unsalted butter and continue to mix until soft crumbles form, about 1-2 minutes. Gently spread the crumbles over the fruit until the entire surface is covered.
  4. Bake the crumble for 30-45 minutes until the top becomes golden and crisp and the fruit is bubbling. Serve immediately or at room temperature with whipped cream, ice cream, or just by itself!



Recipe lightly adapted from Ina Garten:

Nutritional Information (1 serving):

280 calories Ÿ• 42gm carbohydrates Ÿ• 3gm fiber •Ÿ 3gm protein Ÿ• 12gm fat Ÿ• 7gm saturated fat Ÿ• 77mg sodium •Ÿ 30mg cholesterol Ÿ• 1mg iron Ÿ• 23mg calcium

Instagram Life of Late

Hi there, how are you?

I have a question… are you as obsessed with Instagram as much as I am?

(okay, good – I feel much better about myself!)

I love following interesting people, looking at fabulous pictures of food/recipes, and connecting with all of you! Plus, I like using Instagram to show the behind-the-scenes (AKA my regular life) snaps.

Like this picture is on repeat lately…


It’s approximately 3 weeks until my RD exam and my house has exploded with flashcards, highlighters, and various study guides. At least everything is color-coordinated 🙂

But a study break every once in a while is needed too.


My mom indulged me with an impromptu hydrangea-filled photo shoot outside in our garden. Sunshine and fresh air does wonders to help reset study brain.

And then my friend invited me to her rooftop cowboy-themed office party for a BIG study break (I was slightly hesitant to cut my Thursday studying short).


But my friend promised that there was going to be pulled pork and drinks in mason jars (!) … all that plus her wonderful company really showed me that a study break was definitely needed!


How was your week? Did you post anything cool on Instagram? Let me know!

Your Instagram obsessed friend,


Eggless Rocky Road Ice Cream


I scream,

You scream,

We all scream for ice cream!

It’s been officially summer for over a week and a half, so that meant that it was past time to break out the ice cream maker and make some homemade treats. Getting the ice cream maker off the shelf was easy, but deciding what kind of ice cream to make was a bit more difficult.

Inspiration came from a food magazine that E had in her apartment during a recent visit. It was a recipe for eggless Rocky Road ice cream – chocolate + pecans + marshmallows = one of my favorite flavor combinations (plus, who doesn’t love mini marshmallows?). Plus, an eggless base meant a lower risk of food borne illness and a smaller margin of error (egg custards are intimidating!).

And with ONLY six ingredients, this ice cream is definitely the way to go for an easy homemade ice cream!

It starts with combining sweetened condensed milk and unsweetened cocoa in a small sauce pan.


Heat the mixture over low heat while whisking constantly (hello, arm workout for the month!), for about 5 minutes until the cocoa completely dissolves and the mixture becomes slightly thick.


These ingredients provide the thick “custard” structure without having to use eggs.

I transferred the chocolate mixture to a bowl and let it cool slightly while I whipped up the milk part of the ice cream base.


It’s just some half-and-half with a good amount of vanilla extract. The original recipe calls for heavy and light creams, so swapping them out for half-and-half slightly lightens up the ice cream… life’s about balance!

While slowly whisking, pour the milk mixture into the chocolate base.


If some of the chocolate doesn’t mix in, that’s ok (little chocolate chunks are never a bad thing!). After everything was combined, I popped the ice cream base into the fridge to chill for 15-30 minutes.

I churned the ice cream according to the manufacture’s instructions…


And tossed in a mixture of mini marshmallows and chopped pecans when the ice cream was ¾ finished churning.

When the ice cream was finished, I transferred it into quart containers and popped them into the freezer to set up.

Then all that’s left is to dig in!


I adorned mine with some additional pecans and mini marshmallows. A drizzle of chocolate sauce would also be delightful!


What a great start to a (hopefully) ice cream-filled summer!!


So, kiddos, what’s your favorite ice cream flavor?

Your mini marshmallow obsessed friend,


Eggless Rocky Road Ice Cream

  • Servings: 1½ quarts
  • Difficulty: easy
  • Print


½ cup unsweetened (or “natural”) cocoa

1-14oz can of low-fat sweetened condensed milk

3 cups half-and-half, chilled

1 tablespoon vanilla extract

1 cup mini marshmallows

½ cup chopped pecans



  1. Prepare your ice cream maker per the manufacturer’s directions – my machine has a core that needs to be in the freezer for at least 24 hours before use.
  2. In a small sauce pan, combine cocoa powder and sweetened condensed milk. Cook over low heat, whisking constantly – make sure to get into the edges so all the cocoa can dissolve – for 5 minutes, until the mixture becomes slightly thickened. Remove from the heat and pour into a large bowl. Set aside.
  3. Combine half-and-half with vanilla extract. Slowly add in the milk mixture to the chocolate mixture, whisking to combine. If the chocolate doesn’t totally dissolve, don’t worry – a few chocolate chunks won’t hurt anyone!
  4. Freeze the ice cream per the manufacturer’s instructions – add in the mini marshmallows and chopped pecans ¾ of the way through the freezing process. Spoon the finished ice cream into quart containers and pop into the freezer until they freeze completely – at least 2 hours, but overnight doesn’t hurt!

Serve the ice cream by itself, or if you want to get fancy, drizzle with chocolate sauce and sprinkle with some more marshmallows and chopped pecans.



Recipe lightly adapted from All Recipes Magazine, June 2015.


Nutrition Information (½ cup of ice cream):

261 calories Ÿ• 30gm carbohydrates Ÿ• 2gm fiber Ÿ• 6gm protein Ÿ• 13gm fat Ÿ• 6gm saturated fat Ÿ• 69mg sodium Ÿ 28mg cholesterol Ÿ• 0.68mg iron Ÿ• 165mg calcium


French Potato Salad


We are officially five days away until the official start of summer, but that doesn’t mean we haven’t been jumping the gun a little and pretending that it’s actually summer/making all our favorite cook-out foods!

Memorial Day is the official start of the summer anyway, right?

What I love about summertime eating is that it’s simple food that has big flavor and big appeal with family and friends. Hamburgers, hot dogs, big tossed salads, watermelon wedges, and various cold salads.

As a foodie, I love big outdoor spreads that allow me to visit with friends and family and the ability to graze for hours.

As a RD2Be, all I can think about is that the mayo-based potato salad has been sitting out in the sun for a while and it’s starting to worry me…

But fear not! Your park picnics and backyard soirees don’t have to be potato salad-free – just swap your traditional potato salad with an equally delicious (and much more picnic-stable) French Potato Salad.

And it’s just as easy to make. This is my adaptation of Martha Stewart’s Potato Salad Vinaigrette from her “The Martha Stewart Cookbook”.

It starts with some small new potatoes that have been boiled until fork tender and drained well.


I’m using red new potatoes, but white new potatoes work too. Or, if you can find them, the tri-colored new potatoes (with awesome purple potatoes) are a fun twist.

While the potatoes are still piping hot, carefully slice them in half (or in quarters if they are especially large).


And then drizzle the hot potatoes with some good white wine. If you don’t like wine or want to serve this dish to the kiddos, you can totally leave this out!

Then all that’s left is to whip up the dressing.


In a container with a tight-fitting lid, add in olive oil, red wine vinegar, Dijon mustard, finely minced shallot, finely minced dill, salt, and pepper. Shake vigorously to combine.


And pour over the potatoes. Toss everything together.


And voila! Perfect French Potato Salad for your next picnic or backyard get-together. Long-live summertime eats!


So, what’s your favorite outdoor dish? Let me know!

Your potato salad makin’ friend,


French Potato Salad

  • Servings: 4-6 people
  • Difficulty: easy
  • Print


1½ pounds new potatoes, scrubbed well

3 tablespoons good white wine

4 tablespoons olive oil

1½ tablespoons red wine vinegar

1½ teaspoons Dijon mustard

1 medium-sized shallot, minced finely

2 tablespoons chopped dill

2 teaspoons kosher salt

1 teaspoon black pepper



  1. Place potatoes in a large pot and cover them with cold water. Bring potatoes to a boil and cook until they become fork tender but don’t start to break apart, about 8-10 minutes. Drain potatoes.
  2. Cut potatoes in half (or into quarters if they are larger) and place into a bowl. Drizzle potatoes with wine and toss gently to coat. Set aside.
  3. In a container with a tight fitting lid, combine olive oil, vinegar, Dijon mustard, shallot, dill, salt, and pepper. Shake vigorously to combine. Pour dressing over potatoes and toss to coat. Taste for seasoning and add additional salt/pepper as needed.

Serve immediately or pop into the fridge and serve later (tastes great warm or cold!).



Recipe lightly adapted from The Martha Stewart Cookbook by Martha Stewart.

Nutrition Information (½ cup of salad):

143 calories Ÿ• 17gm carbohydrates Ÿ• 2gm fiber •Ÿ 2gm protein Ÿ• 7gm fat Ÿ• 1gm saturated fat Ÿ• 288mg sodium Ÿ 0mg cholesterol Ÿ• 2mg iron •Ÿ 24 calcium