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Preheat the oven to 180°C (160°C fan/Gas Mark 4).
Peel, core and chop 450g of Bramley apples into roughly 2cm chunks, then place in a large bowl with 200g of fresh or frozen blackberries, 50g of caster sugar and 1 tablespoon of water; stir to combine.
Optionally, cook the fruit mixture in a saucepan over medium heat for 5–7 minutes until the apples just start to soften, then spoon into a 20cm ovenproof dish (or tip in directly if you skipped cooking).
In a separate bowl, combine 200g of plain flour and 50g of caster sugar; add 100g of cold unsalted butter cut into small cubes and rub in with your fingertips until the mixture resembles coarse breadcrumbs.
Stir 50g of rolled oats and 25g of demerara sugar into the crumb mixture, then evenly sprinkle the topping over the fruit without pressing down.
Bake for 30–40 minutes until the topping is golden brown and the fruit juices are bubbling around the edges, covering loosely with foil if the topping browns too quickly.
Allow the crumble to rest for a few minutes before serving warm, with optional custard (optional), vanilla ice cream (optional) or double cream (optional).