This mouthwatering variation on crumb cake comes from Chef Michelle Kenney from Southern California's strawberry capital, Oxnard. Serve it warm topped with vanilla ice cream for a decadent combination of flavors and textures.
Pour the fruit filling into a 9-by-13-inch baking dish set on a sturdy baking sheet.
Pour the batter evenly into your prepared baking dish and spoon the fruit on top, spreading it to the edge.
Note:The fruit filling can also be made with a combination of blackberries, raspberries and blueberries.