Grease a 10-inch skillet, set aside. Preheat oven to 350 degrees F.
In a small bowl crumb topping mixture. Use fingers to mash the butter into the dry ingredients and mix well. Refrigerate until ready to spread on top of cake.
In a large bowl whisk the sugar and shortening together. Add egg and whisk in. Add flour and buttermilk alternately, beginning and ending with flour.
Drain thawed fruit, blot dry. Toss with about 1 tablespoon of flour.
Spread a thin layer of cake batter into the bottom of skillet. Drop fruit onto the batter. Spoon any remaining batter randomly on top of fruit. Spread crumble mixture on top of cake.
Bake in preheated oven for 35 - 45 minutes, or until cake tests done with a toothpick.
Serve warm or at room temperature. Store in airtight container.
