Apple and blackberry porridge

Who says you can’t have a dessert for breakfast? This apple and blackberry porridge has all the flavours of a winter crumble, but minus the added sugar and calories.

I don’t subscribe to sticking with the tradition of oats, water and little else. This apple and blackberry porridge is basically a rife on a crumble and allows me to get on with a few other jobs while the apples and honey are bubbling away in their own juices. I save half for the top and use the rest as the base for the porridge.

You can then go to town on the toppings (think pecan nuts and granola) to really capture the essence of a crunchy, crumble top. It’s my go-to recipe in the winter and leaves the house beautifully perfumed with ginger and cinnamon.

How To Make Apple And Blackberry Porridge

• Chef Catling’s recipe notes
• Recipe: Apple and blackberry porridge
• Frequently asked questions

Tips & Notes To Know

• Go nuts: I always insist on having some kind of crunch with my porridge. Usually it’s a toss-up between flaked almonds, walnuts or pecans, but the caramel-notes of the latter just edge it for me. They complement the tartness of the apples and berries perfectly.
• Make ahead: You can batch cook the apple compote and store in the fridge for up to 5 days. It goes great with pancakes and rice pudding.
• Picture perfect: I favour frozen blackberries over fresh for so many reasons nowadays, namely the price, convenience and shelf life. Stirring them into the porridge right at the end means they break down slightly, releasing their juices which then bleed beautifully into the porridge.

Apple and blackberry porridge

Serves: 1 Prep time: 5 mins Cook time: 10 mins 10 mins

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Ingredients

1 eating apple (I used Pink Lady), cored and diced into 1cm cubes
1/2 tsp ground sweet cinnamon
1/4 tsp ground ginger
Pinch of nutmeg
1 tsp runny honey
60g rolled porridge oats
1/2 orange, zest and juice
180ml semi-skimmed milk
180ml water
Small handful of frozen blackberries

To serve
1 tbsp pecan nuts, toasted
Small handful of granola (no added sugar)

Instructions

Step 1
Add the diced apple to a small saucepan with the ground cinnamon, ginger, nutmeg, honey and a splash of water. Pop a lid on and stew over a low heat, stirring occasionally, for 5 minutes until the apples have started to soften.

Step 2
Reserve half the apple mixture for later, then add the rolled porridge oats, orange juice and zest, milk and water to the pan. 

Step 3
Set over a low-to-medium heat and bring to a gentle simmer, stirring regularly to prevent the oats from sticking to the bottom of the pan.

Step 4
After 4 minutes, add the frozen blackberries with a pinch of salt and continue to cook the porridge for 3-4 minutes or until thick and creamy, 

Step 5
Meanwhile, place the pecans in a small frying pan and toast over a medium heat for about 2 minutes. Tip onto a board and roughly chop.

Step 6
Loosen the porridge with extra milk, if desired, and decant into a bowl. Spoon the reserved apples over the top with a small handful of granola and the toasted pecan nuts.

Frequently Asked Questions

What Kind Of Oats Should I Use For My Porridge?

Traditionally you should use oatmeal. Rolled oats are actually forbidden in the Golden Spurtle World Porridge Championships (yes, that’s really a thing), but they do produce a slightly chunkier texture which I prefer over a fine, smooth consistency.

Ultimately, it comes down to personal preference, but it’s worth noting that the nutritional profile is higher for minimally processed oats.

Can I Use Maple Syrup In Place Of Honey?

Honey is usually a touch sweeter than maple syrup, so you may want to use slightly more maple syrup than the amount of honey called for in the recipe. However, they are basically like for like with the only major difference being the price.

How Do I Make Apple And Blackberry Porridge Vegan And Dairy Free?

Use maple syrup instead of honey and substitute cow’s milk for an alternative like oat, soya, almond or coconut milk.