It is only July and I am crumbled out. Crumble is The Dessert recipe of the summer if you ask me. Every single summer fruit makes a great crumble; from blueberries to peaches, pears to plums, it all works under a layer of toasted oats and cinnamon. Wait… maybe not watermelon.
With fresh from the farmer’s market strawberries and rhubarb calling out to be joined in holy matrimony, dessert style, I put on my apron and presided over the ceremony.
I just couldn’t make one more crumble and so I came up with this cake. The cakey part came out amazingly well and I do believe this would be fabulous with apples and raisins or mixed berries. The toasted pecans are just dessert perfection. Even though crumble may be a family favourite, I didn’t see anyone complaining when the leftovers of this cake were being enjoyed as post-breakfast dessert with a cup of tea.