Netta’s apple and blackberry autumn brekkie

This time of year is perfect for fabulous breakfasts! Cooking apples are starting to fall off the trees and blackberries are sprawling the country lanes and even hidden behind bushes in London parks (I’m not going to tell you which or that will be the end of my breakfasts!). I love waking up in Autumn to a big, warm bowl of apple and blackberry puree and I find it fills the gap till lunch! But to make it more interesting I often add extra fruit along with a handful of raisins and seeds to give it extra crunch and sweetness. At the moment it’s the last of the strawberries and mulberries in the garden, but any fruit would be good scattered on top of the puree.

INGREDIENTS:
2 Apple (preferably cooking apples)
Blackberries (1 cup)
Mulberries (1 tbl spoon)
Strawberries (1 tbl spoon)
Raisins (1 tbl spoon)
Sunflower seeds (1 tbl spoon)
Sesame seeds (1 tbl spoon)

To make the apple puree I cut 2 cooking apples into a saucepan and added a tablespoon of water. I added a cup of blackberries and cooked it gently for 10 minutes until it started to turn to puree. This is the base of my breakfast. To give a bit of sweetness to the blackberries and apples, I added a handful of raisins. On top of the puree I added a spoonful of mulberries and strawberries and then scattered seeds over the top.