A peach in August talks. It tells you how harsh days can yield something sweet. How, often, it is after the flower fades that growth, and something truly remarkable, can happen. It tells you about scent and memory—how the endless summers of childhood are always right there and if you let yourself you can feel like that again. A peach in August tells you that soon the world will be returning to its desk, so go ahead, sit on the porch and eat two.

There are still 22 days of summer in September, but after Labor Day we put up our seersucker and sundresses and start to yearn for fall’s wool and heft—and comfort food. So here is one last summer recipe that is an effortlessly delicious way to savor a peach. It’s so simple: Peach + brown sugar + a few grates of nutmeg + heat. Then add the richest Greek yogurt you can find and a sprinkling of granola for a sweet end to summer.

Roasted Peaches with Yogurt and Granola

4 medium firm ripe peaches, halved and pitted
3 Tbsp. packed brown sugar
2 -3 grates of fresh nutmeg (optional)
Greek yogurt
Granola of choice (may I suggest mine!)
Maple syrup (optional)

Line a sheet pan with foil and arrange peaches on pan cut-side up. Combine the sugar and nutmeg. Sprinkle over the cut sides of the peaches and let stand 10 minutes. Preaheat broiler. Place peaches under broiler (about 5 inches from the heat) and broil for 5 to 7 minutes or until the tops are caramelized and the peach is soft. Cool slightly. To serve, add a dollop of Greek yogurt to a shallow bowl. Top with two peach halves, sprinkle with granola, and drizzle with maple syrup.