This recipe is so good I’m giving you the doubled version that makes a 9”x13” pan, because once you’ve made this versatile breakfast treat, you’ll want every bit of it! Feel free to substitute other fruit, or to use two fruits—my favorite combination is fresh peaches with frozen blueberries!
½ cup butter, softened
1 1/3 cup sugar
2 eggs
2 ½ cups flour, divided
1 tsp. baking powder
Dash of salt
2 tsp. cinnamon
1 cup milk or flavored yogurt
3 cups fresh or frozen fruit
8 oz. brick of cream cheese, cut into small pieces
Topping:
½ cup flour
6 T. brown sugar
4 T. butter
Spray a 9”x13” baking pan and preheat oven to 350º. For the batter, cream the butter and sugar in a large mixing bowl, then beat in the eggs. Combine 2 cups of the flour, baking powder, salt, and cinnamon, then add it to the creamed mixture alternately with the milk/yogurt. Stir the remaining ½ cup flour in with the fruit. Stir the fruit and chunks of cream cheese into the mixture—it’ll be thick and lumpy.
Make the topping by combining the flour and brown sugar. Cut in the butter to make a crumbly mixture, then sprinkle it over the batter. Bake for around 35 minutes, or until a pick inserted near the center comes out clean.