For streusel: 3/4 cup pecans, toasted and chopped 1/4 cup firmly packed dark brown sugar 2 tablespoons all-purpose flour 1/2 teaspoon ground cinnamon 2 tablespoons unsalted butter, diced, cold For Pie: pastry for one 9″ pie 2 cups pumpkin puree, preferably fresh (cut Read on!

1 1/4 cups all purpose flour 3/4 cup old-fashioned oats 1/3 cup plus 1/2 cup sugar 1/2 teaspoon ground cinnamon 1/2 cup (1 stick) chilled unsalted butter, cut into pieces 1 pound plums, halved, pitted, cut into wedges 1 tablespoon Read on!

Crust 1 2/3 cups all purpose flour 2 tablespoons sugar 1 teaspoon grated orange peel 1/8 teaspoon baking powder 1/8 teaspoon salt 9 tablespoons chilled unsalted butter, cut into small pieces 3 tablespoons (or more) ice water 1 1/2 teaspoons Read on!

Crust: 2 cups all purpose flour 1 cup old-fashioned oats 1 cup (packed) golden brown sugar 1/2 teaspoon salt 1/4 teaspoon ground cinnamon 1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes 1/2 cup sliced almonds Filling: 3 Read on!

Watermelon ice 2 1/2 cups 1/2-inch cubes seeded watermelon (from 2-pound piece) 1/4 cup sugar 8 5-ounce disposable paper cups 8 ice pop sticks or wooden coffee stirrers Lemon ice 1/2 cup water 1/4 cup sugar 1/2 cup fresh lemon Read on!

1/2 cup (1 stick) unsalted butter at room temperature, or 1/2 cup extra virgin olive oil, plus 1 pat butter or teaspoon olive oil for greasing 2 cups all-purpose flour 1/2 cup unsweetened Dutch-process cocoa powder 1 teaspoon baking soda Read on!

For the filling: 5-6 peaches, cur into wedges (I do not peel them) 1/3 c. sugar juice of 1/2 lemon pinch each of cinnamon and nutmeg For the crumble: 1 c. plus 2 Tbs flour 1/4 c. sugar 1/3 c. Read on!