Chef’s note: You can use any winter fruits you have available for this recipe, or adapt it to the seasons.
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For the filling – chop the apples and pears into 1.5cm cubes. In a microwave container, mix with the cinnamon, ¼ cup caster sugar and the lemon juice and zest. Cover and microwave on high for 5 minutes. Stir, then microwave for a further 3 minutes. Mix through the berries and set aside.
To assemble – in a large mixing bowl, combine the remaining sugar with the melted butter. Whisk through the eggs and combine until the mixture thickens. Sift in the self-raising flour, then combine with a spoon until it forms a stiff dough. Using your hands, roll the dough into two balls. Press one half into the base of a 27cm spring form cake tin lined with baking paper. Stir the plain flour through the cooked fruit, then layer over the dough base. Crumble the remaining dough over the top of the fruit, covering evenly.
To finish – preheat an oven to 175°C. Bake for 35 minutes on the lower shelf, then increase the temperature to 180°C and cook for a further 20 minutes, or until the centre is firm when pressed and the dough is golden and crisp. Leave to cool, then serve with cream or ice cream.
6 apples, peeled & cored
3 pears, peeled & cored
2 tsp cinnamon
1 cup caster sugar
zest and juice of 1 lemon
2 cups frozen mixed berries
250g unsalted butter, melted
2 eggs
4 cups self-raising flour
2 tbsp plain flour
cream or ice cream, to serve