Any Fruit Crumble Cake

Easy sheet pan fruit crumble cake with a creamy cheesecake layer and buttery streusel. Made with any fruit you have - canned, fresh, or frozen.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 20

Cook Time 40

Servings small squares

Calories 323kcal

Author Adina

Prepare the pan: Preheat the oven to 350°F (175°C). Line the sheet pan with parchment paper.

Start with the crumb topping so you don't have to wash the food processor bowl between steps.
Make the crumbs: Place the flour and sugar in the food processor and pulse briefly to combine. Add the cold butter cubes and pulse until the mixture resembles coarse crumbs with a few larger pea-sized pieces remaining.
1½ cups all-purpose flour + 7 tablespoons cold unsalted butter + ½ cup granulated sugar
Refrigerate the crumbs: Transfer them to a bowl and refrigerate until ready to use.

Mix dry ingredients: Place the flour, sugar, baking powder, and salt in the food processor and pulse briefly to combine.
2 cups all-purpose flour + ¾ cup granulated sugar + 2 teaspoons baking powder + 1 pinch fine salt
Add wet ingredients: Add the softened butter, eggs, and vanilla extract. Process until the batter is smooth and thick. Do not overmix.
⅔ cup unsalted butter + 5 large eggs + 1 teaspoon vanilla extract
Spread the batter: Transfer the batter to the prepared baking sheet and spread it evenly with a rubber spatula.
Scrape the bowl thoroughly to remove as much batter as possible before preparing the filling.

Drain the apricots and cherries well. If using canned fruit, reserve 3 tablespoons of the juice.
1 large can apricot halves + 1 jar or can sour cherries

Combine: Place the cream cheese, sugar, lemon juice, and milk in the food processor. Process until smooth and creamy. Alternatively, beat the ingredients with a hand mixer or stand mixer fitted with the whisk attachment.
14 oz cream cheese + ⅓ cup sugar + 1 tablespoon lemon juice + 3 tablespoons milk

Bake for 35-40 minutes or until the cake is set and the crumb topping is golden brown.
Serve: Allow the cake to cool before slicing and serving.

Baking sheet: If your baking sheet is slightly larger, that’s fine. The cake will be a bit thinner and may bake a few minutes faster (around 35 minutes instead of 40). Start checking early and bake until the top is golden and the center is set.
Measurements: I highly recommend using a digital kitchen scale for weighing the ingredients. It guarantees the most accurate results.
If using canned fruit, you can replace the milk with the same amount of reserved fruit juice.
Fruit: You'll need about 17 oz (480 g) drained apricot halves. Use one large can or two smaller cans of apricot halves packed in juice or light syrup. The exact amount is not critical.
Cherries: You'll need about 12 oz (350 g) drained sour cherries. Look for sour cherries packed in water, juice, or light syrup rather than cherry pie filling. The exact amount is not critical.
Fruit Options: This recipe works with almost any fruit. Try peaches, nectarines, plums, cherries, blueberries, raspberries, blackberries, strawberries, apples, pears, or rhubarb.
Frozen Fruit: Frozen fruit can be used without thawing. Add it directly from the freezer. Depending on the fruit, you may need to increase the baking time by 5-10 minutes.