In a large pot off the heat, combine the sugar, water, cornstarch, lemon zest and juice. Add the fruits and mix well. Bring to a boil while stirring often. Simmer for 2 minutes. Spread the fruit mixture out in a deep 8-cup (2 litre) baking dish, such as a soufflé dish.
Crumble
In a bowl, combine all of the ingredients with a wooden spoon until the dry ingredients are moistened and the mixture comes together when pressed between your fingertips. Set aside.
Cake
In a small bowl, combine the milk and lemon juice. Let sit for 5 minutes.
In a third bowl, combine the flour, baking powder and salt.
In another bowl, whisk together the sugar, oil, vanilla and egg. Using a wooden spoon, add the dry ingredients alternating with the milk mixture. Spread the batter out over the fruit in the baking dish. Sprinkle with the crumble. Place the baking dish on the prepared baking sheet.
Bake for 45 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool on a wire rack.
Serve warm topped with vanilla ice cream, if desired.
Note from Ricardo
This dessert is literally bursting with fruit! Placing the baking dish on a baking sheet prevents the dessert from spilling over onto the bottom of the oven and lining the baking sheet means you won’t have to scrub it afterwards.
RICARDO Beechwood Spoon
11.99 $
This versatile RICARDO beechwood spoon makes sure you will never scratch the surface of your pots and also preserves the taste of food. We like the ergonomic handle and wide, deep head designed to mix and serve generous portions of sauce or food.
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