I’m not sure why I always through crumbles needed to be sweet. Is it because I’m usually eating them weekly smack dab in the middle of summer? Probably. But last month in Paris we stopped by a lovely little shop and café for lunch where Adam ordered a Zucchini Crumble, a small dish of tender eggplant, zucchini, tomatoes and onions topped with a savory buttery topping and a sprinkle of fresh herbs.
Its simplicity astounded me, its flavor surprised me. And the door to enjoying a different type of crumble was opened and we’re already looking forward to repeating this dish with autumn’s delicious butternut squash or even tender roasted root veggies. It’s simple, satisfying, and makes a wonderful lunch.
I have to say, I love something a little sweet after my meal. Especially lunch. I feel it's time to revive the "after lunch dessert" movement. Wait, is that actually a movement? 
In terms of sports-watching food, desserts are often neglected. And this just isn't right -- you have to balance out the 
Despite the fact that it has been been between 80 to 100+ degrees
every day for the past few weeks, I have been craving risotto like a mad
woman. Nevermind the fact that it requires about an hour (maybe a
little less) over a hot stove in a house that doesn’t have central air
conditioning. I know it’s not just for the excuse to open a bottle of
wine (or beer, in this case), and I certainly don’t enjoy sweating any
more than necessary. Risotto is fun to experiment with; it’s an
enjoyable way to pass the time and end up with a dish that feels like I
put a little work into it, even though all it really requires is
stirring and sipping a cool beverage. 
If ginger is your thing, this is most definitely for you. I sit here writing and contemplating if I should go get another piece...it would be my fourth. There is something about 10 degree weather that makes you want to bake and eat. So I did.