Making a berry crumb cake is one of the “must do” things during the summer months. Don’t say anything. I know, it’s another recipe with strawberries. Gotta say it’s one of my favorite berries and I always want to make as many creations as possible before the season is over – starting with this bread and ending with this salad. How about you?
This time I wanted to test the combination of strawberries and cherries. It’s not the common combo that is seen in most recipe books and I don’t understand, why. The thick, juicy berry filling is the perfect counterpart to the crispy buttery outside. You are sure to find a delight in every bite!
This isn’t a difficult cake. There’s nothing fancy about it, but who needs fancy? Sometimes, simple is the best way to go and this strawberry cherry crumb cake will make you a believer.
For this cake, I adapted my another crumb cake recipe, that I originally posted last year. If you don’t love strawberries, then try that version with blueberries and raspberries. Both recipes are crazy delicious and such a joy to make!
Ingredients
For The Filling:
- 1 1/2 cups fresh strawberries , hulled and chopped
- 1 1/2 cups fresh cherries , stemmed, pitted, and halved
- 1/3 cup white sugar
- 1 tablespoon cornstarch
- juice of 1 lime
For The Crust:
- 1 cup unsalted butter , at room temperature
- 3/4 cup white sugar
- zest of 1 lime
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 1/2 cups all-purpose flour
For The Topping:
- 1 cup all-purpose flour
- 1/3 cup almond flakes
- 1/2 teaspoon cinnamon
- 2/3 cup brown sugar , packed
- 1/4 teaspoon salt
- 1/2 cup unsalted butter , cut into pieces
Instructions
- Preheat the oven to 375 degrees F. Grease or line a 9-inch square baking pan with parchment paper. Set aside.
The Filling:
- In a large bowl, stir together the sugar, cornstarch and lime juice. Carefully stir in the strawberries and cherries. Set aside.
The Crust:
- In a large bowl, beat together the butter, sugar, lime zest, vanilla and salt, until creamed. Slowly mix in the flour until combined and the dough starts to turn into a ball. Evenly distribute the dough over bottom of prepared pan and press lightly to hold in place. Spread the berry mixture over the bottom crust.
The Topping:
- In a medium bowl, combine the flour, almond flakes, cinnamon, sugar and salt. Use a pastry cutter or your fingers to cut in butter until mixture forms coarse crumbs. Sprinkle the topping evenly over the berry mixture and bake for 50-55 minutes, or until the top is a light golden brown. Remove from the oven and allow to cool for 30 minutes on a wire rack. Transfer to the refrigerator to chill for 1-2 hours before cutting into bars (otherwise it will get messy).
Notes
You can freeze these bars as well for up to two months, letting them come to room temperature before serving.
2 Comments
LaTanya Anderson-Gamble
June 22, 2018 at 12:49 amHello! You recipe sounds yummy…..can’t wait to try it. But what are almond flakes?
Jovita
February 23, 2021 at 9:42 pmHi! It’s simply sliced almonds 🙂