Too hot to cook.  Too hot to think.  Too rainy to fish.  Too many mosquitos to loaf in the hammock.  Nothing to do, except fire up the grill and hope for the best, and cook a dessert to pair with ice cream.

Fresh summer fruit galette, a la Big Green Egg

1 single pie crust

3 T plain breadcrumbs

3 T ground pecans (it’s okay if a few chunks remain)

3/4 cup blueberries, washed

3 medium peaches, peeled and cut into chunks

1/2 cup brown sugar

2 T all purpose flour

1 tsp lemon or lime zest

2 T lemon or lime juice

In a bowl, toss together the fruit and all other ingredients except the piecrust.  Roll the piecrust out to a 12-13 inch round on a piece of parchment (or aluminum foil) and place on a baking sheet.  Lightly trace a 9-inch circle onto the center of the crust with the tip of a knife (use a cake pan if you can’t freehand it).  Pile the fruit mixture inside the 9-inch circle.  Fold up and over the edges of the crust, covering about two or three inches of the filling, pleating and tucking loosely.  Preheat the grill fitted with a baking stone to 400 degrees.  Slide the galette on its parchment or foil off of the baking sheet and onto the heated baking stone.  Bake for 35 minutes at 400 degrees.  Allow to cool slightly before slicing, and serve with vanilla ice cream.  NOTE:  any two complementary fruits are good; increase the flour slightly for juicier fruits like raspberries.  (Adapted from Dorie Greenspan’s Baking from My Home to Yours, except she uses apples & cranberries for a wintry version.)