Think strawberry lemonade in cake form! This delicious Strawberry and Cherry Lemonade Crumble is just that! With a delicious crumble topping that doubles as the base as well, this crumble can be served cool as a slice or warm with ice cream and is sure to be a hit at any social gathering.

It’s simple, effective and delicious; the only hard part is waiting an hour while it cooks!

Makes – 8-10 slices, Prep time – 20 mins, Cooking time – 60 -75 mins, Total time – approx. 3hrs (to allow for cooling before cutting)

Strawberry & Cherry Lemonade Crumble

Base and Crumble

115g unsalted butter – melted

½ cup raw sugar

¼ cup dark brown sugar – packed

1 ½ cup plain flour

Filling

1 large egg

½ cup sour cream

1/3 cup caster sugar

2 tbs lemon juice

2 tsp vanilla extract

¼ cup plain flour

Strawberry and Cherry Layer

1 heaped cup frozen strawberries – chopped

1 heaped cup frozen cherries – chopped

1/3 cup caster sugar

2 tbs lemon juice

¼ cup plain flour (can use less if mixture is not very runny)

1. Preheat oven to 180 degrees C. Lightly oil a round fluted flan tin with a loose base, and place onto a large baking tray (makes removing the tin easier due to the loose base).
2. Create the base and crumble topping.
   1. Melt the butter add the sugars and whisk to combine
   2. Add the flour and stir to combine. When combined the mixture should be crumbly and dry with some larger pieces.
   3. Set aside ¾ cup of crumble mixture.
   4. Place remaining crumble mixture into the pan and using fingers press into the base and sides of the tin until firmly packed and smooth.
   5. Set aside.
3. Create the filling.
   1. In a bowl crack the egg, add the sour cream, sugar, lemon juice and vanilla. Either whisk by hand or beat with an electric mixer until smooth.
   2. Add the flour and continue to mix until smooth.
   3. Bring back the pan and pour the filling mix onto the base you have just made. Make sure to jiggle the pan and use a spatula to ensure a smooth surface.
   4. Set aside.
4. Create the strawberry and cherry layer.
   1. In a bowl add all ingredients and toss well to combine.
   2. When using frozen berries there will be a lot of moisture released when they thaw so add in the flour a little at a time stopping when mixture looks thick, but not cakey.
   3. Smooth the fruit layer over the filling and smooth as best you can with a spatula.
5. Sprinkle remaining ¾ cup of crumble mix over the fruit layer. To make larger crumble give the mix a small squeeze before sprinkling over the top.
6. Bake for 60-75 minutes. This time will depend on your oven and how much liquid is in your fruit mix. Bake until golden brown on top and you can see the fruit starting to bubble through. It is better in this instance to watch from about 45mins, you want to be watching your creation more so than the clock.
7. When baked, remove from the oven and set aside to cool for a few hours, to speed up this process you can also place into the fridge.
8. If serving with ice cream, serve hot right out the oven. If wanting to turn it into more of a slice ensure it is fully cooled before cutting as it will likely fall apart!
9. Enjoy!

~A