fresh, frozen or canned strawberies (or fruit of your choice like blueberries, apples, peaches...)

for crumbles: 3.5 oz / 100 g of each - unsalted butter, white sugar, flour

vegetable oil and flour for dusting the baking sheet

Wipe your baking sheet with oil and dust with flour.

Mix all ingrediences together (not the fruits and stuff for crumbles). The result should be smooth a litlle liquid dough. Pour the dough in the backing dish and smooth the surface.

Cut strawberries to smaller pieces and layer them generously on top of the dough.If you are using frozen or canned fruits be carefull not to transfer too much additional liquid onto the cake.

Put your crumbles ingredience in a bowl and mash all together with your fingers till you reach smaller, almost dry feeling, crumbles. If you can feel a lot of butter lumps add sugar and flour. If it is too dry add butter.No worries you will get to the perfect structure after couple of trials. Spread crumbs generously on top of the cake, mine totally covers all the fruits and it almost creates another dough layer of the cake.

Bake for 40-45 minutes on 355 F / 180 C. Try with the skewer if the cake is done, if it comes out clear its done.

Little tip: for an 11" / 28 cm large baking dish I use the dough made of 1/2 of the ingrediences. It results in much nicer ratio in favor of the fruits.