“This is a great dessert to make with things that you can store ahead of time in your freezer (well, at least the main ingredients can be). Very easy to make.”
1hr 20mins

Ingredients Nutrition

  • 1 frozen pound cake (such as Sara Lee)
  • 1 cup flour
  • 34 cup firmly packed light brown sugar
  • 12 teaspoon salt
  • 12 teaspoon ground cinnamon
  • 12 cup cold butter, cut into small pieces
  • 4 cups frozen fruit, I like mixed berries (such as any variety of berries or peaches)
  • 2 tablespoons flour
  • 2 tablespoons sugar
  • 6 tablespoons heavy cream


  1. Slice the pound cake into 1/2 in thick slices.
  2. Toast in a 350 degree farenheit oven until browned.Trim the edges to square off and place them in the bottom of a 7x11 glass baking dish.
  3. Combine the fruit with the 2 tablespoons of the flour and sugar.
  4. Put the fruit mixture on top of the cake.
  5. To make the crisp topping, combine the 1 cup flour with the brown sugar, salt, cinnamon and butter.
  6. Sprinkle on top of the fruit. Drizzle with the cream.
  7. Bake for 45-50 minutes, until the top is crisp.

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