Apple and Blackberry Crumble Porridge

Wednesday, 7 September 2016


Happy September! I hope you're enjoying the sudden change of weather as much as I am. Even though the official change of season isn't until the 22nd of this month, it's already starting to feel very autumnal around here! The leaves are definitely starting to get crispy underfoot and all of us (even Penny!) have been foraging around in the garden for all the fruit that's ready to be picked.     



As we seem to have had a bumper crop of apples and blackberries this year, I thought it would be a lovely idea to put our harvest to good use and create a cosy, autumnal recipe to share with you all. I've chosen porridge as I'm a huge fan of starting these slightly chillier days with a warm and hearty breakfast but I also know that porridge gets as boring as hell if you make it the same way ever single morning. So, I think you could call this my attempt to try and give those oats a bit of a seasonal makeover!


Anyway, without further ado, here's what you'll need to whip up roughly four bowls of my Apple and Blackberry Crumble Porridge.


Start by preparing your toppings. For the walnuts, pop the halved nuts, sugar and butter into a non-stick frying pan and start warming them gently over a medium heat. Sprinkle over a little cinnamon and then get stirring! It's really important that you don't slack on the spoon action here, as the caramel you're creating will burn if left to bubble along on it's own! Stir the mixture for about six minutes total, then quickly transfer the nuts onto a sheet of parchment paper and immediately give them a shimmy to separate them from one another. The nuts and their coating will be hardened and ready to sprinkle in about ten minutes.


For the yummy crumble topping, start by preheating your oven to 180c/350f. Then, in a mixing bowl, rub all the ingredients together between your fingers until you get a nice and bobbly breadcrumb texture. Spread your crumble mixture onto a baking sheet, sprinkling an extra cheeky bit of brown sugar on top as you do, and then whack everything in the oven for around ten minutes. Once it's looking beautifully golden brown in colour, take the crumble out of the oven and allow it to cool before using as your lovely porridge topping!


And for the porridge itself, start by placing your oats and milk in a large pan over a medium heat. Add in a tiny pinch of salt and then get stirring! For a creamy and smooth texture (aka. perfect porridge) you ideally want to keep stirring the mix for around five to six minutes. Just before you think the porridge is ready, pour in the grated apple as well as a couple of tablespoons of honey and (if you want) a smattering of blackberries and stir everything together really well. Dollop a hearty amount into your bowl, scatter over your yummy toppings... and enjoy!


Feel free to adapt this recipe in any way you fancy! I like the idea of upping the amount of cinnamon and using hazelnuts and chocolate chips to make this a mega festive and cosy treat come Christmastime. But you could also make it into a real health kick by leaving the nuts raw and sprinkling over some toasted almonds instead of the super sugary crumble.

If you do decide to give this one a go, be sure to tag me in any instagrams you post! I'd love to see your take on the recipe.

Do you have any go-to breakfast meals? I love the cosiness of porridge at this time of year but in summer I'm all about granola and yoghurt. Let me know your fave way to start the day in the comments below!

In the meantime,
All the love,

Sian x

2 comments

  1. Sounds delicious! Can't wait till Autumn and porridge is such a great way to start the day especially when it starts to get colder. I'd love to make a porridge from scratch at some point! :)

    Kayleigh | anenthusiasmfor.blogspot.co.uk

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    Replies
    1. Thank you Kayleigh! I'm very excited to get all my big jumpers out and settle in with a big bowl of porridge or two come Autumn :) ooh yes, I highly recommend making it from scratch when you have some time to spare- it honestly makes all the difference! Thank you so much for reading x

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