There are quite a few recipes for dump cake. And who can deny the sweet simplicity of creating a scrumptious dessert using seasonal fruit or whatever fruit you have in your pantry. Resembling a cobbler or streusel and quite possibly a crisp or a crumble too without the oats, this versatile cake does store beautifully covered in the refrigerator and is moreishly appetizing cold. Whether using fresh fruit, frozen or canned this a luscious layered dessert already on repeat in our house.
Dump Cake
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4 Granny Smith apples, peeled, cored and diced
1 cup (150 - 170 g) fresh or frozen blueberries
2 cups (240 - 340 g) fresh or frozen mixed berries, such as strawberries, raspberries or cranberries
1/2 cup (100 g) sugar
2 tablespoons (20 g) cornstarch
pinch of salt
Cake Topping:
1 1/4 cups (175 g) unbleached all purpose flour
3/4 cups (150 g) sugar
1 teaspoon (5 ml) baking powder
1/4 (1.25 ml) teaspoon salt
3/4 cup (170 g) unsalted butter, melted
Preheat oven to 375ºF (190ºC).
Combine the diced apples, blueberries, mixed berries, sugar, cornstarch and salt in a large bowl or a 9x13 inch baking dish, stirring to coat the fruit in the sugar and cornstarch. (If using frozen fruit, it does not need to be thawed before baking.)
Spread the fruit mixture evenly throughout the baking dish.
In another bowl combined the flour, sugar, baking powder and salt. Whisk together. Sprinkle the mixture evenly over the top of the fruit and drizzle with the melted butter. Gently swirl the baking dish or using the back of a spoon to spread the butter the best you can over the flour mixture.
Bake in the preheated oven for 30 to 40 minutes or until the fruit is bubbling and the top is golden and crisp. If you notice a few dry patches of the cake mixture before the baking time is up just carefully push them down with a spoon so they will cook.
Serve warm with French vanilla ice cream, whip cream, Greek yoghurt or custard.