Keep this freezer-friendly apple berry crumble pie handy for an easy winter dessert idea.


  • 1 sheet frozen ready-rolled shortcrust pastry, partially thawed
  • 400g can sliced pie apple
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup frozen mixed berries
  • 1/2 cup plain flour
  • 2 tablespoons caster sugar
  • 50g butter, chilled, chopped
  • 2 tablespoons slivered almond and pine nut mix


  1. Preheat oven to 180°C/160°C fan-forced. Grease a 4cm-deep, 14cm (base) x 18cm (top) foil pie tin. Line tin with pastry. Trim excess. Mark edges with a fork. Pierce base all over with a fork. Bake for 15 to 17 minutes or until light golden. Cool.
  2. Make filling: Combine apple, cinnamon and berries in a bowl. Spoon over pastry.
  3. Make topping: Place flour, sugar and butter in a bowl. Rub butter into flour until mixture resembles fine breadcrumbs. Stir in almond mixture. Sprinkle over apple filling (if freezing, see note).
  4. Place pie on a baking tray. Bake for 50 minutes or until heated through and golden (cover with foil if over-browning).