A sweet and delicious delight that's bursting with summer flavour, this tasty bake with seasonal berries, flaked almonds and maple syrup is sure to go down a treat and will be right at home in your picnic hamper.
Preheat the oven to gas 5, 190°C, fan 170°C. Grease and line a 20cm (8in) square loose-bottomed cake tin. Unroll the croissant dough and cut into approximately 2.5cm (1in) wide strips.
Lay half the dough strips over the base of the tin – scrunching them up a little as you go. Sprinkle over the sugar and mixed spice. Scatter over the blueberries, raspberries and cherries, and ground almonds. Lay the remaining dough strips on top – scrunching them up a little as you go. Brush with the milk and scatter with the flaked almonds.
Bake for 15 minutes until puffed up and golden. Cover with foil and bake for a further 15 minutes until cooked through. Uncover, brush with the maple syrup, then re-cover and bake for a further 5 minutes. Cool in the tin for 15 minutes, then cut into 9 squares. Serve warm or cold.
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