WHAT’S COOKING: Apple crumble with raisins and slivered almonds

Old-fashioned and truly satisfying, this is the kind of apple crumble that has them coming back for seconds.

The Foodie is happy to step back once in a while, and let a better baker step forward to make a dessert or loaf of bread.

The Foodie’s Wife has a knack for baking, and this is her most popular dessert – or tea or coffee time treat. It is best accompanied by custard or vanilla ice cream, and the crumble can be served hot or cold.

For this edition of her apple crumble, she scattered some raisins around once the apple filling had been spooned into the pastry base. When the remaining crumble had been arranged on top, almond slivers were scattered all over, before it was baked to golden perfection.

In a large bowl, cream the butter and sugar, using a strong wooden spoon, until pale and creamy.

Press half of the pastry into the base of the pie dish, spreading it to the edges and up towards the brim.

Drain any surplus juice from the tins of apples and add the apples to the pastry base, spreading them around evenly.

Bake in a preheated large air fryer oven at 180°C (this was a 25-litre Kenwood) for 25 to 30 minutes or until the top is golden.

If using a large conventional oven, preheat it to the same temperature but bake it for 30 to 35 minutes or until the top is golden. DM