The moment you open the oven after forty-five minutes, the kitchen smells like a fruit stand in July. Three cups of blueberries and four sliced peaches with sugar, flour, and lemon juice, baked under a crumble of oats, flour, brown sugar, cinnamon, and melted vegan butter. The fruit bubbles up around the edges and the topping is golden and crunchy. The peaches stay in large, recognisable slices. The blueberries burst into a purple sauce between them.