Author: Carrie

Gather / Recipes

Apple Tart with Brown Sugar Crust

This week’s Featured Table is all about apples and the sweet promise of fall.

As August comes to a close, I find myself pausing to notice the small but certain changes around us. The air feels just a touch cooler in the morning, leaves have begun their gentle tumble to the ground, and on the kitchen counter sits a bowl of apples hinting at the season to come. These little shifts are what I love about this time of year, the overlap of summer’s brightness and autumn’s cozy abundance. This week, I leaned into that feeling and made an apple tart with a brown sugar crust, a dessert that feels both rustic and elegant, perfect for this in-between season.

The recipe is wonderfully simple. While it traditionally calls for apricot preserves brushed over the top, I used my August Table Sour Cherry Jam instead. The tartness of the cherries adds a lively contrast to the sweetness of the apples, making the dessert feel just a little more special. I baked mine in four mini tart pans with four apples sliced thinly, but the recipe works just as well for one larger tart to share at the table.

Recipe

Ingredients

For the filling
• 5 apples, peeled, cored, and sliced
• 1/3 cup packed brown sugar
• Juice of 1/2 lemon
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract

For the crust
• 1 1/3 cups all-purpose flour
• 1/4 cup packed brown sugar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground cinnamon
• 10 tablespoons butter, melted

For finishing
• 1 tablespoon granulated sugar
• 2 tablespoons butter, cut into small cubes
• Melted apricot preserves or August Table Sour Cherry Jam

Instructions

  1. Preheat oven to 350°F. In a large bowl, toss apples with brown sugar, lemon juice, cinnamon, vanilla, and a pinch of salt.
  2. In another bowl, whisk together flour, brown sugar, salt, and cinnamon. Add melted butter and stir until a dough forms. Press into a 10 or 11 inch tart pan, or divide among mini tart pans, smoothing evenly.
  3. Arrange apple slices over the crust, sprinkle with granulated sugar, and dot with butter cubes. Bake until golden and the apples are tender, about 45 to 60 minutes. Keep an eye on the crust and cover loosely with parchment if it begins to brown too quickly.
  4. While still warm, brush with melted preserves or sour cherry jam for a glossy finish. Let cool slightly before serving.

Styling the Table

When I served the tart, I paired it with my Garden print napkins in cream and gray. The soft neutral palette highlighted the warm tones of the apples beautifully, while still feeling light and fresh enough for late summer. A scattering of apples and leaves down the center of the table added a natural touch, and candles gave just the right amount of evening glow. Whether you enjoy this tart with afternoon tea or as dessert after supper with a scoop of vanilla ice cream, it is a celebration of the season’s shift, simple and beautiful food that invites us to pause and savor together.

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The Featured Table: Tortellini Salad with Herby Vinaigrette

After a week away, I’m so happy to return to the table with you. There’s something especially grounding about coming home, gathering loved ones, and sharing food that feels both effortless and celebratory. In these late summer days, I’ve been leaning into dishes that expand easily to feed a crowd—whether it’s a house full of guests, a potluck with friends, or a backyard evening around the grill. The key, I’ve found, is preparing meals that are adaptable, vibrant, and unfussy. This week’s recipe is just that: a colorful Tortellini Salad tossed with an herby vinaigrette that brings summer’s flavors right to the center of the table.

What I love most about this salad is how a small package of tortellini stretches beautifully when paired with seasonal vegetables and fresh herbs. It’s endlessly flexible—you can use what’s on hand or mix and match with what you’ve brought home from the market. The result is a dish that looks and tastes abundant, yet comes together with ease.

Tortellini Salad with Herby Vinaigrette

Ingredients

  • 1 (9 oz) package cheese-filled or spinach & cheese tortellini, uncooked
  • 2 cups broccoli florets
  • 1 pint cherry tomatoes, halved
  • 2 cups sliced fresh mushrooms
  • 2 cups corn kernels (fresh, frozen, or sliced from leftover corn on the cob)
  • Parmesan cheese, grated to taste
  • Salt and pepper to taste
  • Herby vinaigrette (recipe below)

Instructions

  1. Cook tortellini according to package directions. Set aside.
  2. Blanch broccoli: boil for 1 minute, then plunge into cold water to keep its bright color.
  3. Sauté mushrooms in butter or olive oil until just browned, keeping a bit of crispness.
  4. Combine broccoli, tomatoes, mushrooms, and corn in a large bowl. Add the tortellini and parmesan. Season with salt and pepper.
  5. Toss with herby vinaigrette. Cover and chill until serving. Garnish with more fresh herbs and parmesan.

Variation: For a Mediterranean twist, add diced cucumber, black olives, and crumbled feta cheese. These additions bring a fresh, briny brightness and transform the salad into something that feels more Greek in spirit.

Herby Vinaigrette

Ingredients

  • ½ cup chopped fresh chives
  • 2 Tbsp chopped parsley
  • 2 Tbsp chopped basil
  • 1 Tbsp chopped dill (plus more for garnish)
  • 2 cloves garlic, minced
  • 1 tsp salt
  • ½ tsp pepper
  • ½ tsp sugar
  • ½ tsp chopped oregano
  • ½–1 tsp Dijon mustard
  • ⅓ cup red wine vinegar
  • ⅔ cup olive oil

Instructions
Combine all ingredients in a jar, cover tightly, and shake vigorously. Yields about 1¼ cups.

When I served this at our table, I doubled the recipe so there was plenty to pass around. I chose a fun bowl for serving, added a sprinkle of herbs on top, and set the table with our Here Comes the Sun napkins in cardinal red. Candles flickered, flowers lined the center of the table, and the evening carried that easy, late-summer magic. Alongside the salad, I made a favorite spinach pie (you can find the recipe here), and Alexander and Krister grilled chicken to complete the meal.

This kind of gathering reminds me that beautiful food doesn’t have to be complicated. It’s the shared moments—passing bowls, clinking glasses, lingering conversations—that make the table glow. I hope this tortellini salad brings that same ease and joy to your next gathering, big or small.

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The Featured Table: Broccoli Salad for Sunny Days

It’s August now, and the heat has been relentless. On days when the last thing you want is to turn on the oven, meals like this week’s feature are a saving grace. Crisp, cool, and full of flavor, this Broccoli Salad is one of those effortlessly crowd-pleasing dishes that works as well for a quick weeknight dinner as it does for a summer potluck. Add a little protein on the side like grilled chicken, chickpeas, or a soft-boiled egg and you have a complete, satisfying meal without ever touching the stove.

This refreshing salad brings together the crunch of fresh broccoli, the sweetness of cranberries, and the nutty bite of sunflower seeds, all wrapped in a creamy yogurt-mayo dressing. It’s the kind of dish that only gets better as it sits in the fridge, making it a perfect make-ahead option.

Creamy Broccoli Salad

A potluck favorite that’s light, crisp, and endlessly adaptable.

Ingredients:

  • 8 cups broccoli florets, cut into bite-sized pieces
  • ⅓ cup diced red onion
  • ½ cup dried cranberries
  • ¼ cup sunflower seeds
  • Optional: ¼ cup crumbled bacon or bacon bits

Dressing:

  • ½ cup mayonnaise
  • ½ cup plain Greek yogurt
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons granulated sugar
  • Salt and black pepper to taste

Instructions:

  1. In a medium bowl, whisk together the dressing ingredients until smooth.
  2. In a large bowl, combine the broccoli, red onion, cranberries, sunflower seeds, and bacon if using.
  3. Pour the dressing over the salad and mix until everything is well coated.
  4. Refrigerate for at least one hour before serving but you can also leave it in the fridge overnight.

Tips

  • Make sure the broccoli is very dry before mixing; excess moisture can water down the dressing.
  • No need to cook the broccoli—its fresh crunch is part of the appeal.
  • This salad holds up beautifully for 4 to 5 days and is best when made ahead and chilled.

Style Your Summer Table

To complement the fresh, vibrant look of this salad, we love layering our cotton-linen blend napkins in Garden Gray and Green. Choose a wide, shallow ceramic bowl to show off the mix of textures and colors, and add a carafe of iced herbal tea or citrusy sparkling water for an easy yet elegant setting. It’s the kind of table that invites lingering, laughter, and second helpings.

Looking for more no-cook summer favorites? Our Chia Pudding Parfait with Cherry Blueberry Compote makes a lovely light dessert to round out this meal. Here’s to savoring the season—one crisp, cool bite at a time.

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The Featured Table: A Cake to Celebrate

There’s something truly magical about baking a cake for the people you love. Whether it’s for a birthday, a weekend visit from friends, or simply to bring sweetness into an ordinary day, cakes have a way of turning moments into memories. At my table, cake is a love language…and the frosting? That’s where the soul lives.

This week, I’m sharing my go-to base for all things cake: a simple cream cheese buttercream frosting that’s tangy, smooth, and endlessly customizable. I use it for nearly every cake I bake, and with just a few variations, it becomes the perfect complement for everything from bright citrus to rich chocolate.

Last night’s dessert was a zesty blueberry lemon cake, made extra special with layers of my blueberry spice jam nestled between soft lemon cake and swirls of lemon cream cheese buttercream. It was bright and punchy – the kind of cake that makes a regular evening feel like a celebration as we gathered to celebrate our friend Tommy’s birthday.

I’ve also made a chocolate cherry cake recently, filled with my sour cherry jam and frosted with a decadent chocolate fudge cream cheese buttercream. And don’t even get me started on the peanut butter version with chocolate cake. That one barely made it to the table before everyone had a slice.

Here’s the basic frosting recipe that starts it all:

Cream Cheese Buttercream Frosting

Ingredients:

  • 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 3 cups (360g) confectioners’ sugar, plus an extra 1/4 cup (30g) if needed
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon almond extract
  • 1/8 teaspoon salt

Instructions:

  1. In a large bowl, use a stand or handheld mixer to beat the cream cheese and butter on high speed until smooth and creamy.
  2. Add the confectioners’ sugar, vanilla, almond extract, and salt. Beat on low for 30 seconds, then switch to high and beat for 2 minutes until fluffy.
  3. For a thicker consistency, add the additional 1/4 cup sugar (I always do).
  4. Store leftovers in the fridge for up to 5 days or freeze for up to 3 months. When thawing, re-beat briefly for a silky texture.

Flavor Variations:

  • Lemon: Add 2 tablespoons fresh lemon juice and 2 teaspoons lemon zest. Taste and adjust for more zing.
  • Chocolate: Mix in 1/2 cup unsweetened cocoa powder. Thin with a tablespoon or two of milk if needed.
  • Peanut Butter: Stir in 1/4 cup peanut butter (smooth or crunchy). Perfect with chocolate cake.

Cakes That Tell a Story

This week, I’m sharing a few personal snapshots of recent cakes I’ve made, each one tied to someone I love. The chocolate cherry cake was for my daughter’s birthday, made with layers of sour cherry jam and a rich fudge frosting.

Another version of the same chocolate cherry cake was baked for a dear friend’s birthday, slightly different, but just as decadent and heartfelt and topped with chocolates.

And the lemon blueberry cake, with its bright zest and layer of blueberry spice jam, was made to celebrate my in-laws’ 60th wedding anniversary with a little blueberry spice jam swirled into the frosting for decorating the sides.

These aren’t styled photos – they’re real, from my kitchen, filled with love. And that’s the heart of it all. Cake doesn’t need to be perfect to be meaningful. It just needs to be shared.

Here’s to the joy of celebrating each other, one slice at a time.

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The Featured Table: Key Lime Bars with Gingersnap Crust

It’s the kind of July heat that asks us to slow down. The air is thick, the sun generous, and even time feels more languid. And yet, this week brought a small surprise at the grocery store: key limes. Tucked into a wooden crate like tiny green gems, they were too charming to ignore. Their appearance sparked inspiration and nostalgia all at once, reminding me that joy is often found in the unexpected. That’s what August Table is all about…creating small, beautiful moments, even in the middle of a busy week.

This week’s recipe is a celebration of summer’s zesty, refreshing side: Key Lime Bars with a Gingersnap Crust. They are silky, tart, a little sweet, and most importantly simple. I added a swirl of whipped cream on top because why not make something already lovely just a little more delightful?

Key Limes vs. Limes: What’s the Difference?

Before we dive in, a note on key limes. Smaller and slightly sweeter than their more common cousin, Persian limes, key limes offer a vibrant tang that’s unmistakably tropical. They’re also more delicate and yield less juice (yes, they take longer to squeeze) but they’re worth the extra step when you can find them. Can’t? No problem. Regular limes work beautifully in this recipe too.

Key Lime Bars with Gingersnap Crust

Ingredients

For the Crust

  • 2 cups gingersnap cookie crumbs (or 12 full-sheet graham crackers to yield 1½ cups / 180g crumbs)
  • 6 Tbsp (85g) unsalted butter, melted
  • Optional: ¼ cup (50g) granulated sugar if using graham crackers (omit if using gingersnaps)

For the Filling

  • 4 oz (113g) full-fat brick cream cheese, room temperature
  • 4 large egg yolks
  • 1 (14-oz / 397g) can sweetened condensed milk
  • ½ cup (120ml) key lime juice (or regular lime juice)
  • 2 tsp lime zest (from 1 lime or 2 key limes)

For the Whipped Cream

  • 1 cup heavy cream
  • 2 Tbsp powdered sugar
  • ½ tsp vanilla extract

Optional Garnish: Lime slices, extra zest, or piped cream

Instructions

  1. Preheat the oven to 350°F (177°C). Line a 9-inch square baking pan with parchment paper, leaving an overhang for easy lifting.
  2. Make the crust:
    If using gingersnap cookies, crush them into fine crumbs using a food processor or zip-top bag and rolling pin. Mix the crumbs with the melted butter until fully combined and press into the bottom of the pan. If using graham crackers, follow the same method, but also stir in the granulated sugar. Bake the crust for 10 minutes, then let it cool slightly.
  3. Make the filling:
    Beat the cream cheese until smooth (about 1 minute). Add the egg yolks and mix, scraping down the bowl. Stir in the sweetened condensed milk, lime juice, and zest until fully combined. Whisk by hand once more to ensure no lumps remain.
  4. Assemble and bake:
    Pour the filling over the warm crust and bake for 18–20 minutes, until the edges are set and the center is just slightly jiggly. Cool at room temperature for 30 minutes, then chill for at least 2–3 hours.
  5. Whip the cream:
    Beat the heavy cream, powdered sugar, and vanilla until soft peaks form. Dollop or pipe on top before serving.
  6. Slice and serve:
    Use the parchment to lift the bars from the pan and cut into squares. Garnish with lime zest, slices, or whipped cream.

Style Your Summer Table

These sunny little bars deserve a table just as charming. I paired them with our Garden print napkins in cream and gray, a linen cotton blend that becomes softer and more beautiful with each wash. The subtle floral pattern feels timeless and relaxed, a gentle complement to the citrusy brightness of the dessert. Add a chilled drink or a cup of coffee, a few slices of fresh lime, and you’re ready to savor.

And as always, let the experience extend beyond the food. Set a pretty table, sit down, and savor the moment. These bars are more than dessert…they’re an invitation to pause and enjoy what’s right in front of you.

Until next week,
Carrie

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The Featured Table: Dilly Smoked Salmon Pretzel Bagels

There’s a quiet beauty in summer’s ease—the way sunlight lingers into the evening, how tomatoes ripen effortlessly on the vine, and how meals seem to assemble themselves with little more than a handful of fresh ingredients. This week, I’ve been thinking about the delicate balance I try to maintain here: sharing recipes that feel refined yet remain utterly approachable. Food that tastes like it took effort but didn’t require much. That’s exactly what we’re celebrating today.

When summer is in full swing, the last thing I want is to be tethered to the stove or heating up the kitchen with a long roast or a bubbling sauce. I want unfussy. I want fresh. I want something I can pack up for a beach day or throw together for a breezy weekend lunch with friends. And that’s how this week’s feature was born—a dish so simple it’s hardly a recipe, yet so satisfying and flavorful it deserves its own spotlight.

Let’s talk about pretzel bagels. I stumbled across them in the grocery store a few months ago and haven’t stopped bringing them home since. They’ve got that signature pretzel chew, a golden-brown crust, and just a whisper of salt. Somehow, they elevate the entire bagel experience. While traditional bagels are boiled and baked, pretzel bagels borrow from pretzel dough’s alkalized bath, giving them a rich, dark exterior and a slightly more savory depth. Think of them as the bolder, saltier cousin to the classic.

And what better pairing than smoked salmon, dill, and summer’s best tomatoes?

Dilly Smoked Salmon Pretzel Bagels

Ingredients:

  • Pretzel bagel (toasted to perfection)
  • Cream cheese (plain or herbed)
  • Fresh dill, chopped
  • Sliced fresh tomatoes (the kind that tastes like sunshine)
  • Smoked salmon

Optional Add-ons:

  • Thinly sliced red onion
  • Capers
  • A squeeze of fresh lemon juice

Assembly:
Toast your pretzel bagel just enough to bring out its chew and warmth. Generously spread with cream cheese, then sprinkle with plenty of fresh dill. Layer on juicy tomato slices and top with ribbons of smoked salmon. Add any optional touches you like—I’m partial to lemon and a few capers. That’s it. Simple, briny, rich, and herby. Each bite feels like a small indulgence.

Setting the Scene

For this feature, I kept the styling minimal—because sometimes, less is just right. A single plate and an August Table napkin in Garden Green and Gray, our cotton-linen blend that brings softness and elegance without fuss. That’s the spirit of this meal: beautiful and grounded.

As we lean into the weekend, may your days be filled with sunshine, easy meals, and a little time to linger. Whether you’re on a boat, planning a picnic, or simply taking a quiet moment at home, let this be a reminder that food doesn’t need to be elaborate to be memorable.

Happy summer, and happy gathering.

— Carrie

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The Featured Table: Mini Blueberry Galettes for July 4th

Happy Fourth of July weekend! This time of year always feels like the heart of summer—when the air is thick with the scent of cut grass, the evenings are long and golden, and ripe blueberries are practically bursting off the bushes. It’s the perfect moment to lean into something sweet, simple, and celebratory.

When you’re looking for something delicious but easy, I always say: pull out your puff pastry. Whether you’re going sweet or savory, galettes are a beautiful shortcut to something that looks impressive and tastes even better. There’s something so satisfying about their rustic, free-form charm—no fussing with pie plates or crimped edges. Just roll, fill, fold, and bake.

A bit of history: galettes originate from France and traditionally refer to flat, round cakes made with a flaky pastry dough. They’re meant to be simple, unfussy, and adaptable—everything I love in a recipe. And this weekend, with fresh blueberries at their peak, I knew it was the perfect time for a batch of mini blueberry galettes.

Mini Blueberry Galettes with Thyme and Lemon

Yields: 6 individual galettes

Ingredients:

  • 1 sheet of puff pastry, thawed
  • 1 ½ cups fresh blueberries
  • 2 tablespoons brown sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • ½ teaspoon vanilla extract
  • ½ teaspoon fresh thyme leaves (plus more for garnish)
  • 1 tablespoon cornstarch
  • 1 egg (for egg wash)
  • Turbinado sugar, for sprinkling

For serving:

  • Creamy homemade vanilla ice cream (recipe below)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a bowl, toss blueberries with brown sugar, lemon juice, zest, vanilla, thyme, and cornstarch until evenly coated.
  3. Roll out the puff pastry and cut into six equal squares or circles.
  4. Spoon the berry mixture into the center of each piece, leaving about a 1-inch border. Fold edges over the fruit, pinching slightly to seal.
  5. Brush edges with beaten egg and sprinkle with turbinado sugar.
  6. Bake for 20–25 minutes, or until the pastry is golden brown and the filling is bubbling.
  7. Let cool slightly, then top with a scoop of vanilla ice cream and a few fresh thyme leaves.

Creamy Homemade Vanilla Ice Cream

No churn, no problem.

Ingredients:

  • 1 can (14 oz) sweetened condensed milk
  • 2 cups heavy cream
  • 2 teaspoons vanilla extract
  • Pinch of sea salt

Instructions:

  1. In a large bowl, whisk together the condensed milk, vanilla, and sea salt.
  2. In a separate bowl, whip the heavy cream until stiff peaks form.
  3. Gently fold the whipped cream into the condensed milk mixture until fully combined.
  4. Transfer to a freezer-safe container, cover, and freeze for at least 6 hours.

Set the Scene

Galettes are rustic by nature, so lean into that vibe with your table. A weathered wooden board or vintage-style platter makes the perfect backdrop. Add a stack of neutral gray linen napkins or soft blues as a subtle nod to the July 4th weekend. A few wildflower sprigs tucked into small bud vases complete the look. Serve outside if you can—beneath string lights or the open sky.

Here’s to simple pleasures, seasonal beauty, and a long weekend well spent.

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Gather / Recipes

The Featured Table: Elegant Appetizers – Cheese Straws & Sesame Gruyere Dates

There’s something about summer evenings that invites a slower rhythm—lingering conversations, glasses of chilled wine catching the last of the light, and small plates of food that feel both generous and restrained. This week, I’m leaning into that mood with two elegant appetizers that come together in minutes but feel like a true indulgence.

As someone who finds joy in the quiet work of the kitchen and the beauty of a well-styled plate, these recipes are a celebration of simplicity and refinement. I’ve always loved the alchemy of turning everyday ingredients into something extraordinary—and the way food can tell a story, especially when inspired by others whose culinary journeys you’ve followed with admiration.

The recipe for Sesame Gruyere Dates was sparked by Carolina Gelen’s stunning debut cookbook Pass the Plate, which recently won a James Beard Award. I’ve followed Carolina’s work for years, and her inventive, welcoming approach to food never fails to inspire. She used white sesame seeds in her version; I had black on hand, which offered a moody, striking twist. I also warm the dates and cheese before finishing them with the honey-sesame drizzle—because just a little heat can transform flavors in the most lovely way.

If you’re hosting or simply want something light to pair with conversation and wine, these two bites—a plate of crisp, savory cheese straws and glossy, salty-sweet dates—are just the thing. Pair them with our Garden napkins in Cream and Gray and a glass of Sancerre, and you’ve got yourself a table that feels as thoughtful as it is effortless.

Gruyere Cheese Straws

Ingredients

  • 2 sheets (1 box) frozen puff pastry, defrosted
  • 1 extra-large egg, beaten
  • ½ cup freshly grated Parmesan
  • 1 cup finely grated Gruyere
  • 1 tsp minced fresh thyme
  • 1 tsp kosher salt
  • Freshly ground black pepper

Instructions

  1. Preheat oven to 375°F.
  2. Roll out puff pastry to 10×12 inches on a lightly floured surface.
  3. Brush with beaten egg.
  4. Sprinkle evenly with cheeses, thyme, salt, and pepper.
  5. Lightly roll over with a rolling pin to press toppings into pastry.
  6. Cut each sheet into 11–12 strips. Twist each strip and place on parchment-lined baking sheets.
  7. Bake for 10–15 minutes until lightly browned. Turn each straw and bake 2 more minutes. Cool before serving.

Note: For a twist, brush with your favorite pesto or tapenade instead of cheese.

Sesame Gruyere Dates with Salted Honey

Inspired by Carolina Gelen’s recipe from Pass the Plate

Ingredients

  • 2 oz Gruyere cheese
  • 6 Medjool dates, pitted and halved
  • 3 tbsp sesame seeds (black or white)
  • 3 tbsp honey
  • Flaky salt

Instructions

  1. Stuff each date half with a chunk of Gruyere.
  2. Bake at 350°F for 4–5 minutes until warm and slightly melty.
  3. Toast sesame seeds in a dry skillet over medium heat for 2–3 minutes.
  4. Remove from heat and stir in honey.
  5. Drizzle over warmed dates. Sprinkle with flaky salt and serve warm or just at room temperature.

We’ll be adding Pass the Plate to the August Table Shoppe soon, and I can’t recommend it enough. In the meantime, may these little bites bring a touch of elegance and ease to your table.

Happy gathering,
Carrie

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The Featured Table: Raspberry Peach Crumble with Peaches & Cream Ice Cream

Summer has officially arrived, and what better way to welcome it than with a dish that celebrates the season’s brightest gems—juicy peaches and tart raspberries. Today, June 21st, marks the first day of summer, and our table is set with something that feels just right for both sun-drenched holidays and casual weeknight indulgence. Whether you’re planning a festive July 4th gathering or simply craving something sweet and homey, this Raspberry Peach Crumble is an effortless, flavorful treat that brings summer right to your plate.

There’s something undeniably nostalgic about a warm fruit crumble. Unlike a cobbler, with its biscuit-like top, a crumble features a golden, streusel-style topping that crisps up beautifully in the oven. This texture—crunchy, buttery, a little bit rustic—sits atop a bubbling layer of fresh fruit that feels like sunshine in dessert form. The raspberries bring a pop of color and tartness that deepens the peach’s floral sweetness, making each bite a layered experience of summer’s best.

Raspberry Peach Crumble Recipe

For the Filling:

  • 4 cups sliced ripe peaches (about 2–2½ lbs.)
  • 1 cup fresh raspberries
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • ⅓ cup granulated sugar (adjust depending on fruit sweetness)
  • 1 tablespoon cornstarch
  • ¼ teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • A pinch of cardamom or nutmeg

For the Crumble Topping:

  • 1½ cups all-purpose flour
  • ½ cup light brown sugar, packed
  • ½ cup granulated sugar
  • ½ teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • ½ cup (1 stick) unsalted butter, melted

Instructions:

  1. Preheat the oven to 375°F. Place the rack in the center position.
  2. Make the fruit filling: In a large bowl, gently toss peaches and raspberries with lemon juice, vanilla, sugar, cornstarch, salt, and spices until coated. Spoon the mixture into a 9-inch deep-dish pie plate.
  3. Mix the topping: Combine flour, sugars, salt, and cinnamon in a bowl. Add melted butter and stir until the mixture becomes crumbly.
  4. Assemble and bake: Scatter the crumble evenly over the fruit. Place the dish on a baking sheet and bake for 40–50 minutes, until the topping is golden and the filling is bubbling.
  5. Serve: Let cool slightly. Serve warm with a generous scoop of peaches and cream ice cream.

This recipe is endlessly adaptable—feel free to swap in cherries, blueberries, or plums. Add toasted nuts or oats to the topping for texture, or experiment with a splash of amaretto or bourbon in the fruit mix for an extra flourish. I doubled the recipe this time to serve a larger crowd in a lovely white casserole dish.

Set the Scene

We styled this festive summer dessert with our Sequoia Tablecloth in Stella Blue and Here Comes the Sun Napkins in Cardinal Red—a joyful nod to July 4th. The bold contrast of blue and vibrant red makes the table feel celebratory, while the homey crumble and melting ice cream keep things relaxed and inviting. Add a few wildflowers or a simple white candle, and your summer table is complete.

Here’s to a sweet start to summer—may your days be peach-filled and your evenings sprinkled with crumble.

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The Featured Table: Pineapple Mango Island Oats

There’s something so inviting about waking up to a fridge full of ready-made breakfasts—especially when they’re as bright and beautiful as these Pineapple Mango Island Overnight Oats. Whether your mornings are bustling with guests or just the calm quiet of a solo summer sunrise, this week’s recipe promises ease, health, and a little taste of the tropics. I’ve always loved the endless flavor possibilities with overnight oats (chocolate peanut butter and blueberry compote are frequent favorites), but today, we’re celebrating the juicy vibrance of pineapple and mango, all wrapped in the creamy richness of coconut.

This recipe is blissfully simple: stir, chill, enjoy. I added Greek yogurt this time for extra creaminess, but you can easily make it dairy-free with a plant-based alternative by eliminating the yogurt and increasing the coconut milk or other dairy-free milk of your choice. Stored in glass jars you likely already have on hand, these oats become a beautiful breakfast bar when you have guests—just lay out the jars, add bowls of fresh fruit, a drizzle of honey, and a scattering of extra coconut. It’s an effortless way to host a morning meal that feels intentional and nourishing. Or, batch them up just for yourself and enjoy a week of healthy, ready-to-go breakfasts.

This week, I paired the oats with our Montebello scarf/bandana. It adds a soft, sunny layer to any setting—perfect as a napkin or tucked into a bread basket for your next picnic.

Healthy Pineapple Mango Island Overnight Oats
Yield: 4 small or 2 large servings

Ingredients

  • 2/3 cup plain Greek yogurt or plant-based yogurt
  • 1 heaping cup rolled oats
  • 1 cup full-fat coconut milk (from the can)
  • 2 tbsp chia seeds or ground flax meal
  • 1 tsp vanilla extract
  • Pinch of salt
  • 0–2 tbsp honey or maple syrup (to taste)
  • 2/3 cup chopped pineapple (fresh or canned)
  • 2/3 cup chopped ripe mango
  • 1/2 ripe banana, chopped or mashed
  • 4 tbsp unsweetened flaked coconut
  • 1/2 teaspoon cinnamon
  • Additional flaked coconut, honey, and fresh fruit for serving

Instructions

  1. In a mixing bowl, whisk together all ingredients until combined.
  2. Spoon into jars with tight-fitting lids and refrigerate for at least 4 hours or overnight.
  3. Before serving, top with more flaked coconut, a drizzle of honey, and fresh fruit.

Notes: 1. If you’d like to make this dairy-free add 1 1/2 cups of almond milk or milk of your choice instead of the yogurt and coconut milk or add a dairy-free yogurt, like cocojune. If you’re local, the Old Farm Truck Market carries cocojune. 2. Fresh pineapple is best used when you make this the night before and eat the next day, as its enzymes can turn oats bitter if stored too long. If you’re prepping these several days ahead, use canned pineapple instead.

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Gather / Recipes

🌿 The Featured Table

Mango Cardamom Tartlets with Honey Whipped Cream & Summer Fruit

There’s something joyful about building your own perfect bite. This week at The Featured Table, we’re leaning into summer’s golden light with delicate mango tartlets infused with cardamom and topped at the table with a cloud of honey-sweetened whipped cream and the juiciest seasonal fruit.

We made the tarts mini—perfectly portioned and beautifully simple to serve. Set them out alongside bowls of raspberries, cherries, sliced apricots, and mango, plus a swirl of whipped cream scented with wildflower honey. It’s sunshine on a plate, and every guest gets to create their own version.

These are the desserts that disappear in a heartbeat.

🥭 Mango & Cardamom Tartlets

Makes 4 mini tarts or one 9-inch tart

For the Shortbread Crust:

  • 1 1/4 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1/2 cup unsalted butter, cold and cubed
  • Pinch of salt
  • 1–2 tbsp cold water, if needed

Instructions:

  1. In a food processor, pulse together the flour, powdered sugar, and salt.
  2. Add the butter and pulse until the mixture resembles coarse crumbs. Add water a tablespoon at a time if needed, just until the dough holds together when pressed.
  3. Press evenly into 4 mini tart pans (or one 9-inch tart pan). Prick the bottoms with a fork. Chill for 30 minutes.
  4. Bake at 350°F for 12–14 minutes, until lightly golden. Let cool.

For the Mango Custard:

  • 2 cups frozen mango chunks, thawed
  • 1/4 cup sugar
  • 3 egg yolks
  • 1 whole egg
  • 1/4 cup heavy cream
  • 1/2 tsp ground cardamom
  • 1 tsp vanilla extract
  • Pinch of salt
  • Juice of ½ lime (optional, for brightness) – note I actually used the juice of a whole lime because I prefer things a little more tart and sweet.

Instructions:

  1. Blend mango chunks until completely smooth. Set aside.
  2. In a mixing bowl, whisk together egg yolks, whole egg, sugar, cream, cardamom, vanilla, salt, and lime juice (if using).
  3. Stir in the mango puree until fully combined.
  4. Pour into cooled crusts. Bake at 325°F for 20–25 minutes (for mini tarts) or 30–35 minutes (for a full tart), until just set with a slight wobble in the center.
  5. Cool, then chill at least 2 hours before serving.

🍯 Honey Whipped Cream

  • 1 cup heavy cream
  • 2–3 tbsp honey (to taste)

Instructions:

  1. In a chilled bowl, whip the cream until soft peaks form.
  2. Add honey and continue whipping to medium peaks.
  3. Spoon into a serving bowl and chill until ready to serve.

🍒 To Serve:

Arrange small bowls of:

  • Raspberries
  • Cherries, pitted
  • Sliced apricots
  • Sliced fresh mango
  • Honey whipped cream

Let everyone build their own tart with the toppings they love. It’s beautiful, interactive, and a celebration of the season’s best flavors.

🖤 Style Notes from the Table

We love setting this scene with our Seraphim Artemis napkins. The rich cranberry tones are a perfect complement to the deep reds of summer fruit and bring a grounded, elegant pop to the table. Pair with vintage gold forks and soft linen runners for a look that feels timeless and fresh.

This dessert is the kind that lingers in memory—ripe with flavor, relaxed in spirit, and just the thing to savor under June skies.

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Design and Lifestyle

Fresh Looks for Your Summer Table: Three New Tablecloths Have Arrived

We’re welcoming June with three beautiful new tablecloths—each one designed to make your summer gatherings feel a little more effortless, a little more elegant.

First up: our beloved Garden print is now available in not one but two new colorways, both featuring a soft gray background that grounds the lush floral pattern with just the right amount of sophistication. Whether you’re setting the table for brunch on the porch or dinner in the dining room, these new tablecloths pair perfectly with our Garden napkins for a collected, layered look.

And then, something truly special: for the first time ever, our Seraphim Athena print—long a favorite among our napkin collection—has been reimagined as a tablecloth. Rendered in the most delicate, whisper-soft blue, this design brings an airy calm to any tablescape. It’s a study in grace and quiet beauty.

We can’t wait for you to see these new arrivals. Check them out here and let your table bloom.

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