• 4 large Granny Smith apples, peeled, cored, cut into 3cm cubes
  • 300g bag frozen mixed berries
  • ¼ cup caster sugar
  • 1 tablespoon cornflour
  • 1 large lemon (zest and juice)
  • 2 teaspoons vanilla extract
  • 1½ sheets frozen short crust pastry
  • 1 egg, lightly beaten
  • 2 tablespoon raw sugar
  • Icing sugar, to dust
  • Custard, to serve


  1. Preheat oven to 190°C fan-forced (210°C conventional).
  2. Place apple pieces, berries, caster sugar, cornflour, lemon zest and juice, and vanilla in a 30 x 25 cm roasting tray and toss well.
  3. Slice the sheets of pastry into squares.
  4. Arrange pastry squares on top of the fruit mixture, slightly overlapping. Brush with egg and sprinkle over raw sugar.
  5. Bake until pastry is golden and fruit is tender. Approximately 45 minutes.
  6. Lightly dust with icing sugar and serve with custard.