This is a pretty improvised and thrown together crumble. I really wasn't paying very close attention when I was chopping fruit, I just used what was left of the tribute and tristar strawberries that I bought last weekend did my best to match it in quantity with rhubarb. And when I was making the crumble, I realized that my brown sugar was still sealed and my granulated sugar was almost empty and so I used that and a little bit of raw cane sugar to get 100 grams instead. I wish that I had payed closer attention to the amount of fruit that I used because I made 1/3 of Erin McDowell's truly perfect crisp-crumble-cobbler topping and it's a really great fruit-to-topping ratio. I guess I have to make it again!
Read moreLazy Plum, Nectarine, or Blueberry Cobbler Bars
If you follow me on Instagram, you'll have seen that I haven't made many salads this week because I've been baking for a large family party. In addition to making a triple batch of Jacques Torres chocolate chip cookies, my absolute favorite chocolate chip cookie recipe, I also made three lazy versions of Erin McDowell's plum cobbler bars -- one with plum, one with nectarine, and one with blueberry -- because her crumble topping is absolutely the best crisp-crumble-flour-oat-sugar-butter-ratio that I've ever made.
I'm sure that the full recipe, with the plum jam, is absolutely amazing, but if you aren't inclined to stand over a hot pot of jam on a summer day, I promise you, you can absolutely skip it and just use slightly overripe, roughly chopped fruit.