Apple Lattice Fruit Bake

Apple Lattice Fruit Bake

3 Reviews 2 Pics
  • Prep

    25 m
  • Cook

    40 m
  • Ready In

    1 h 5 m
Recipe by  CookinginFL

“This warm apple dessert topped with flaky puff pastry strips invokes a feeling of home and tastes great with vanilla ice cream.”

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Adjust Servings

Original recipe yields 1 - 9x13 inch pan



  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Stir together brown sugar, water, and flour in a large bowl until smooth. Add the apples, pecans, and dried fruit; toss in the brown sugar mixture until well coated. Pour into a 9x13 inch baking dish. Cut the puff pastry into ten 1-inch strips with a pizza cutter. Lay 5 of the strips over the apples lengthwise, and cut the remaining 5 strips in half. Place the 10 smaller strips over the apples widthwise to create the lattice. Stir together the white sugar and cinnamon, and sprinkle over the lattice.
  3. Bake in preheated oven until the apple mixture is bubbling, and the lattice is golden brown, 40 to 45 minutes.

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Reviews (3)

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Hi! I'm the submitter of this recipe and there are a few things I'd like to share about this dish: I normally can only get 8 strips out of a single sheet of puff pastry, which is perfect (just use 4 horizontally & 4 vertically), and you wouldn't have to cut the vertical ones in half, just trim a bit...sorry, AR published the '10 strips' thing. Also, leave the skin on the apples!! (Easier & tastier), being sure not to cut the apples to small; cut them into medium-sized chunks. I like to use dried apricots, cranberries, raspberries, & blueberries for the dried fruit part - but use what you've got. Walnuts can also be subbed for the pecans.



I'd much prefer a cobbler. This recipe took way too long for a lumpy, beginner look. With some improvements it might have turned out better. The apples were kind of dry. Not impressed.



Very nice dessert. I really wanted to make this and didn't have apples, so I used 3 cans of peaches instead. The amount of time called for was perfect to brown the lattice and create a nice bubbly syrup. I did cut the sugar slightly since I had canned peaches (for apples I'd have left it the same) and used the syrup instead of water. I am so horrible at dividing dough: I'm not sure what I was thinking, but I cut 6 slices of the pastry instead of 8. When I realized my error, I cut small strips on four of the bigger strips (bc of course I didn't make them even) and put them together to make 2 strips. It still worked just great and I couldn't even tell after I baked it--that's how forgiving it is! It turned out lovely, and when I have apples I definitely would love to try again. Thank you for the recipe, CookinginFL!

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Amount Per Serving (10 total)

  • Calories
  • 303 cal
  • 15%
  • Fat
  • 13.5 g
  • 21%
  • Carbs
  • 45.6 g
  • 15%
  • Protein
  • 2.9 g
  • 6%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 67 mg
  • 3%

Based on a 2,000 calorie diet



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Apple Pie in a Brown Paper Bag


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No Bake Candy Apple Salad