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In a medium sized bowl, combine the flour and demerara sugar, then add the cubed cold butter.
Using your hands, rub the butter into the dry ingredients to form a crumb-like consistency (this can be done in a food processor if you have one). Try not to handle the butter too much so it doesn’t melt. Stir through any extras like chopped nuts or spices that you’d like in the topping and set aside for later.
Separately, peel and core the apples, and cut into 2-3cm pieces. Then, combine with the blueberries and golden caster sugar.
Spoon the apple and blueberry mixture on to the bottom of your George Foreman Evolve Grill deep pan plate.
Carefully top with the crumble mixture, spreading it out to cover evenly.
Attach the deep pan plate to the grill, lay a piece of baking paper in between the crumble top and the grill plate and cook at 175oC for 15-20 minutes or until the crumble is golden brown.