In a pan over low-medium heat, add the chopped apple, blueberries, butter, and pinch of coarse salt. Sauté about 3 minutes, just until softened.

Sprinkle in half the sugar mixture (1 tbsp white sugar, 1 tbsp brown sugar, 1/2 tsp cinnamon) and the second pinch of salt. Cook 1 more minute, until the sugar melts in.

Transfer to your ramekin or soup bowl. Add a small splash of vanilla on top.

Crisp crumble:

In a separate bowl, combine the oatmeal and flour with the remaining half of the sugar mixture (1 tbsp white sugar, 1 tbsp brown sugar, 1/2 tsp cinnamon).

Cut in the butter and work together by hand until crumbly. Add a little more flour if too wet, or more oats for extra crisp.

Sprinkle the extra 1/2 tsp cinnamon over the crumble and mix through.

Spoon the crumble over the fruit, filling the ramekin to the top.