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Heat the oven to 180C/gas mark 4.
Peel the cooking apples, then remove their cores and seeds and cut the apple into small pieces.
Add the blueberries to the apple and two tablespoons of sugar and toss well to coat the apples with the sugar.
Tip into an ovenproof dish roughly 24cm in diameter.
Cut the butter into small pieces and add the plain flour.
Rub the butter into the flour with your fingertips until it resembles coarse crumbs, then stir in the caster sugar and the 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.