All the ripe fruit in the grocery store this time of year just begs to be baked into a big yummy fruit crumble. You can do any combination of fruits depending on your preference and what looks best in your local store, but my favorite in August are definitely peaches and strawberries. Crumbles are ridiculously easy to throw together, and don't really even require precise measurements like most baked desserts. Their ease makes them the perfect summer dessert, and as they bake they make your whole home smell heavenly. Feel free to use any combination of fruits here- when I made this last night I threw in a few leftover figs I had hanging around and they melded in perfectly.
I leave the skin on the peaches (six small or four large) mostly because I cannot be bothered to peel them, and also because the skin is actually really good for you. I just wash and de-pit them, then quarter them and toss into a large pie dish with about ten hulled and quartered strawberries. To this mix add a handful of flour (I use whole wheat flour here) and two or three tablespoons of brown sugar or agave nectar. Add a splash of vanilla and the juice of half a lemon, and some lemon zest if you feel like putting in some extra effort. Mix this all together and spread it out evenly in the pie dish.
For the crumble topping, mix two handfuls whole wheat flour, two handfuls quick cook oats, three or four tablespoons of brown sugar, and a splash of vanilla together in a bowl. Dice one and 1/2 sticks of salted butter just out of the fridge, and add to the bowl. Using your fingers, work the butter into the flour mix until the butter is roughly the size of peas. Spread the topping over the fruit, making sure to cover all of the edges. Bake for thirty-five or forty minutes, until a knife can be inserted into the fruit easily and the topping is golden and crisp.
Serve this up with some vanilla ice cream and you'll have some very happy people!