The best baking pan for this recipe
This recipe calls for a 20 x 30cm lamington pan. This is the main baking dish you'll need to assemble and bake the slice. Make sure it's deep enough to accommodate the layers of the slice.
How to get your crumble crunchy
To make your crumble topping extra crunchy use cold, cube butter and work it into the dry ingredients until you have a mixture with pea-sized clumps. Bake the crumble at a high temperature (160°C fan-forced or 180°C conventional for this recipe), until it's golden brown and crisp.
Lastly, don't overcrowd the crumble on top of the fruit. You want the heat to reach the topping evenly.
3 cups plain flour
1 cup caster sugar
250g butter, chilled, chopped
1 tsp baking powder
1 free-range egg
1 tsp vanilla extract
1/2 tsp ground cinnamon
Icing sugar, to serve
400g can apple pie filling
300g packet mixed frozen berries
2 Tbsp caster sugar
Finely grated zest of 1 lemon
2 Tbsp lemon juice
2 Tbsp cornflour
Preheat oven to 160°C fan-forced (180°C conventional). Lightly grease and line a deep 20 x 30cm lamington pan with baking paper.
In a food processor, combine flour, sugar, butter and baking powder. Process until mixture resembles breadcrumbs. Add egg and vanilla. Pulse until a crumbly dough forms.
Press half of the dough evenly over base of pan. Bake for 10 minutes. Cool slightly.
Meanwhile, to make the Filling, in a large bowl, combine all ingredients. Mix well. Spread evenly over cooled base.
Crumble remaining dough evenly over filling. Sprinkle with cinnamon. Bake for 35-40 minutes, until golden brown. Cool completely in pan. Cut into rectangles. Serve dusted with icing sugar.