20 mins active prep time, 10 servings

This is a brilliant cake. It forms a delicious crunchy crust on the top as it cooks, making it part crumble, part pie, part cake. It’s rustic, chunky and really delicious. Like most cakes, it's best to wait until it has cooled to cut into it, but it’s also ridiculously good eaten warm with ice cream.

This recipe is from 'Alimentari' by Linda Jones & Paul Jones, published by Hardie Grant Books, $39.99.

See full recipe at cooked.com.au

Photography © Lauren Bamford

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