Crumbly Fruit

Ahhh! Summer is here! Bringing with it two of my favorite things that go so great together: peaches and fog!

Just about every week, I find myself throwing together a batch or two of my fruit crumbles.

So easy and so good.

All you have to do is throw some peaches in a dish. (Or nectarines. Peach skin is creepy!) Cover them with crumble mix, which you should always keep on hand, bake and eat. The hardest part is waiting for them to cool down.

For crumble mix, just use approximately equal volumes of flour, sugar, and softened butter. Mix it with your hands. It should look and feel almost like wet sand.

Put your fruit in a dish. Little left-over duck or rabbit rillettes containers work quite nicely. Toss crumbles lightly on top of the fruit. Bake at 425-ish for 25-ish minutes until bubbly and brown.

Just about any fruit will do. But the best seems to be:

nectarines
blackberries 'n' sage
blueberries 'n' fennel seeds
apples

Plums are ok; leave the skin on or else they're a bit too sweet. I've even done seedless red grapes. Oddly, it tasted just like McDonald's so-called cherry pie filling. I wondered how they got cherries all year round.