1/4cupbutter, salted or unsalted, at room temperature
1/2cupwhite granulated sugar
1largeegg
1teaspoonvanilla
1cupall purpose flour
1 1/2teaspoonbaking powder
1/2teaspoonsalt, reduce to 1/4 tsp for salted butter
1/3cupmilk
2cupsfruit, fresh or frozen
Topping:
1/2cupwhite granulated sugar
1/3cupall purpose flour
1/2teaspooncinnamon
1/4cupbutter, cold and cut into 5 or 6 pieces
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Instructions
Preheat oven to 350F (regular bake/not fan-assisted).
Grease and/or line an 8-inch square or 9-inch round metal baking pan and set aside. *If using a glass pan, reduce the oven temperature by 25F.
In a large bowl with an electric mixer or the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar at medium speed until light and fluffy, about 2 minutes.
Add the egg and beat well. Add the vanilla and mix in.
In a medium bowl, whisk together the flour, baking powder and salt. With the mixer on low, add the flour mixture alternately with the milk, until well. combined (so add 1/3 of the flour, 1/2 of the milk, another 1/3 of the flour, the remaining milk, then the remaining flour.
Spoon the batter into the prepared baking pan and spread evenly.
Scatter the fruit evenly over the top.
In a small bowl, make the crumb by stirring together the sugar flour and cinnamon. Add the butter pieces and using your fingertips, rub the butter into the flour mixture until you have a coarse crumb.
Grab a bit of the crumb mixture then squeeze to create a clump. Break the clump up a bit as you scatter over the fruit in the pan. Repeat this process until you have scattered all the crumb mixture evenly over the fruit.
Bake for 45 minutes for fresh fruit or about 50 minutes for frozen fruit, or until golden in spots and the edges have shrunk in from the sides. Allow to cool 5-10 minutes (or more/completely) before serving.
Lovely served warm with a scoop of vanilla ice cream!
Notes
Be sure to read the notes above this Recipe Card, for more tips on making this recipe.