Buckle your seat belts. We’re covered your dessert AND breakfast with a 30-minute, hands-off, use-your-favorite-fruit-fresh-or-frozen sheet pan cake. The crumble makes a great topping for muffins, and jam (or, wait for it- Nutella)! can also be used in place of fruit. Show us how you did it!b
Ingredients
1 3/4cupAll purpose flour
1/4cupAlmond flour
2tspBaking powder
2tspKosher or flaked sea salt
2ozButtermelted
3TbspOlive oil
3/4cupSugar
1Egg
1tspAlmond extractoptional
2/3cupMilk
2cupBlueberriesor any other fruit*
Crumble
1/2cupSugar
1/4cupBrown sugar
3/4cupAll purpose flour
2ozButter
1tspKosher or flaked sea salt
Instructions
Preheat the oven to 350F. Line a quarter sheet pan or 8"x8" square pan with parchment paper. * If using frozen fruit, be sure to leave it frozen until the time you sprinkle it over the batter.
Whisk the melted butter, oil, sugar, egg, milk and salt in a large bowl. Whisk in the flours and baking powder.
Pour mixture onto cookie sheet. Sprinkle with fruit, followed by crumble (see below), and bake for 20 minutes.
Crumble
Rub the butter into the dry ingredients until crumbles form. Crumble over the fruit and bake as directed above.