A tender cake, studded with raspberries and blueberries, and topped with a buttery crumb is nothing short of heavenly. You’ll find yourself savoring every bite, as if it’s the most extraordinary thing you’ve tasted.
Or, at least that’s how it was for me with my Berry Crumb Cake
My daughter, who’s three-years-old, and I made this on Sunday afternoon while my five-year-old worked on homework (yes, homework in kindergarten!). It takes maybe 20 minutes to whip together, and then it bakes for about an hour. When it’s done, it's hard to resist. But that's okay. You can eat it warm or cool.
We resisted until after dinner, when we enjoyed this as dessert. And yes, it’s definitely dessert – not breakfast.
This recipe is perfect for making with little ones, like I did. Paige was able to add ingredients to the stand mixer, assist with turning it on and off, spreading the batter out and cleaning up. It’s a fabulous, fun way to spend a little bit of quality time together. And the huge sense of accomplishment that she gets from helping is a great big bonus.
To make this, I used my favorite flour, Gold Medal Unbleached All-Purpose Flour, which rises beautifully. And no, I am not just saying that. I’ve been buying this flour for years and years. I love to stock up on it before the holidays when it’s on sale.
Do your kids cook with you?Sarah W. Caron (aka scaron) is a food writer, editor and blogger who writes about family-friendly foods and raising a healthy family at Sarah’s Cucina Bella.