Soak the fruit:

Place the cake fruit mix in a small bowl and add the brandy and liqueur making sure the fruit is covered

Let it stand overnight shaking the bowl each time you walk past

Make the frangipane:

Preheat the oven to 180 degrees C

Using an electric beater, beat the butter and sugar until well combined

Add the rest of the frangipane ingredients and mix on a slow speed or a wooden spoon until a smooth and thick paste

Spread evenly into a 2.5 liter capacity oven proof dish and bake for 40 – 45 minutes until golden and cooked and a skewer inserted in the middle comes out clean with just a few crumbs

Cover with foil after 30 minutes to prevent overbrowning

Make the Fruit Topping:

Peel, core and slice the apples into thin wedges (about 12 – 16 wedges per apple)

Place in a roasting tin and top with the soaked cake mix fruit, fresh berries and lemon juice

Cover with foil and bake at 180 degrees C for 30 – 40 minutes until the apples are soft but not breaking up

Make the crumble:

Place the flour, butter and salt into a bowl and rub with your fingers until it resembles rough bread crumbs

Stir in the almond and sugar and set aside

When the frangipane and fruit has cooked, remove from the oven and preheat the oven to 200 degrees C

Use a slotted spoon and spoon the fruit over the frangipane

Spoon over 8 tablespoons of the liquid

Scatter the crumble over the fruit and bake for 20 minutes until golden

Let the dessert stand for at least 10 minutes for a warm pudding or let it cool to room temperature

Serve with ice cream or vanilla custard