Combine the fruit with the lemon juice and zest and let sit while preparing the crust.
In a mixing bowl, combine the Chebe bread mix with the oil, 2 eggs, 1 tablespoon of sugar and the water. Mix to combine. The dough may look clumpy; this is okay. Turn the dough out onto a clean work surface and knead for a minute or two until the dough is smooth and not sticky. Form the dough into a ball.
Place the dough on a piece of parchment paper about 15 inches square, top with another piece of parchment and roll into a 14 inch circle; it does not have to be perfect. Remove the top piece of parchment paper and place the bottom piece of parchment and the dough on a baking sheet.
Using a slotted spoon, pile the fruit onto the dough, leaving a 2 inch border. Fold the dough up over the edges of the fruit, pleating if needed. If there are any holes in the dough, just pinch them closed. Beat the remaining egg and brush over the crust, then sprinkle with the sanding sugar.
Bake for 40 – 45 minutes or until the crust is browned and the fruit bubbly.