Nigel Slater's recipe for apple and blueberry demerara crumble

For a fluffy texture, the best choice is 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.

Sprinkle a tbsp or two of water into the crumbs, then shake the bowl around so that some of the crumbs stick together.

Read at www.theguardian.com