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
1 3/4cupAll purpose flour
2tspKosher or flaked sea salt
2cupBlueberriesor any other fruit*
3/4cupAll purpose flour
1tspKosher or flaked sea salt
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.
Rub the butter into the dry ingredients until crumbles form. Crumble over the fruit and bake as directed above.