Heat the oven to 180C/gas mark 4. Peel 700g of cooking apples, then remove their cores and seeds and cut the apple into small pieces. Add 250g of blueberries to the apple and 2 tbsp of sugar and toss well to coat the apples with the sugar.
Tip into an ovenproof dish roughly 24cm in diameter. Cut 95g of butter into small pieces and add to 150g of plain flour. Rub the butter into the flour with your fingertips until it resembles coarse crumbs, then stir in 35g of caster sugar and 35g of demerara.
Sprinkle a tbsp or two of water into the crumbs, then shake the bowl around so that some of the crumbs stick together. The different sized crumbs make a more interesting texture than one solely made up of fine crumbs. Scatter the crumble topping over the fruit and sprinkle a handful of demerara over the surface.
Bake for 35 minutes until the crumble is crisp and the fruit is bubbling around the edges. Serves 6. Ready in 50 minutes
You can use any apples for this, but for a fluffy texture the best choice is likely to be large cooking apples. Use dessert apples by all means, but the texture is likely to be less frothy.
You can adjust the recipe for the crust to include a handful of flaked almonds or oats, scattered among the crumbs.
You can use blackberries instead of blueberries if you wish. You can introduce a caramel note to the apples by cooking them first: put them in a shallow pan with 2 tbsp of sugar and let them cook until the sugar has melted and started to turn golden. Now stir in the blueberries and transfer to an ovenproof dish.
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