Dairy Free Apple & Blackberry. So Very Berry Good!

When cooking with blackberries I always choose to strain out the seeds.  It keeps the soft pudding texture intact.
Blackberries give my fruit rice puddings a unique thick glossy texture.

I've been told that Apple & Blackberry is a classic old school British combination of fruits. I didn't grow up knowing about it but, I have to agree that they do complement each other beautifully.

When making Blackberry flavors for the Farmers' Markets, I have always removed the seeds from my fruit sauce mixtures. It is more work but I feel that it is worth the added effort. I have never made a batch of Blackberry featured fruit rice pudding where I left the seeds in. It just seemed too risky to me. I was concerned that the end result may end up seeming like you were eating a soft pudding filled with little pebbles. If anyone makes this recipe and leaves the seeds in the sauce & pudding, I'd be very curious to know how it turns out, texture wise. Cooking the blackberries before attempting to remove the seeds makes the fruit softer and more willing to part with it's juice. I typically use Gala or Cortland apples in my apple flavors but feel free to use your favorites. Blackberries give a very distinct flavor but also texture to your fruit rice pudding. They add a natural thick glossiness and silky smoothness to your final pudding texture. They contribute to a very different end result that I haven't encountered with other fruits. Even raspberries don't have this quality.

So, as I've said, this recipe is a tad more time consuming to make but, only slightly. It is well worth the time and effort. These blackberries will end up as juice, so choose frozen whole blackberries or even pieces. There is no need to buy the best looking ones for this recipe

Choose a fresh apple that isn't too hard and that will cook down to a nice texture like Gala or Cortland.
Pick a fresh apple that has a bold apple taste like a Cortland or Gala.

What you will need:

2 medium sized posts with lids, a long metal spoon, a rubber spatula, a strainer fit inside of a bowl, a second strainer that fits into a second bowl, an immersion blender or upright blender, measuring cups or a kitchen scale (if you have one), a wire whisk (if you have one), a heat proof/food safe container with lid, a potato masher (if you have one), a small knife & cutting board


24 oz apple

26 oz blackberries

15 oz Calrose medium grain rice

13 oz brown sugar

1 12 oz coconut milk (14 oz in a regular sized can)


  1. Place the Calrose rice into a strainer that fits inside of a bowl. Rinse and strain the rice under water. Repeat 2 more times. Set aside to drain.

  2. Wash the apples with a mild dish soap and water. Place them on a cutting board (leave skins on). Remove the core and chop into medium sized pieces. Place the apples in a medium sized pot with 8 oz of water and 9 oz of brown sugar. Place on a medium heat, covered, until the fruit comes to a boil. Reduce the heat and allow the apples to cook for another 15 to 20 minutes, until they are softened up.

  3. In a second medium sized pot place the blackberries with 8 oz of water and 4 oz of brown sugar. Place the pot on a medium heat and bring to a boil, covered. Then reduce the heat to a simmer and allow them to cook for an additional 10 to 15 minutes. Use a potato masher (if you have one) or an immersion blender to gently break the blackberries down, to release their juices. (You don't want to blend the blackberry seeds to a fine grind because they will be more likely to clog up your strainer holes, stopping the juice from passing through). Place the blackberries into the second strainer, that is placed over a bowl. Push the juice through the strainer and separate it from the blackberry seeds.

  4. Once all of the juice has been strained through the seive, discard the seeds and place the blackberry juice aside until needed.

  5. In the same 'blackberry' pot, place 32 oz of water and 1 oz of coconut milk (no need to wash the pot after the blackberries were cooked). Bring the pot to a boil. Add the rinsed and drained Calrose rice to the pot. Stir to ensure that the rice isn't sticking to the bottom of the pot. Reduce the heat to the lowest setting and cover. Set a timer for 20 minutes.

  6. Once the apples are cooked and have softened, puree the apples using an immersion or upright blender. Add 12 oz of coconut milk and 12 oz of water. Bring the sauce back to a medium boil and add in the cooked and strained Blackberry juices. Reduce the heat to a slow simmer and continue to cook, covered.

  7. After the rice has cooked for 20 minutes, turn off the heat and allow it to continue to cook and to absorb more liquid for an additional 10 minutes, covered. After the rice has rested for the 10 minutes, empty it into the hot Apple & Blackberry fruit sauce. Using a wire whisk blend the rice into the sauce while breaking up any clumps of hot cooked rice. Allow the pudding to come back to a medium boil. Remove from the heat.

  8. Empty the Apple & Blackberry Fruit Rice Pudding into a heat proof/food safe container and cover. Allow it to cool on the counter or on a wire cooling rack for 15 to 20 minutes. Place the rice pudding into the fridge to cool completely, covered.

  9. The fruit rice pudding will keep in the fridge for up to 2 weeks. You may also choose to portion and package some of the pudding into freezer grade containers to enjoy at a later time. They keep frozen for a couple of months, covered.

  10. Consult our How to Freeze & Thaw our fruit rice puddings post for best results. Consult our Simply Fruit Rice Puddings: Basic Ingredients post and our Basic Cooking Instructions posts for more tips and tricks on making your very own Apple & Blackberry Fruit Rice Pudding. Check out our post about How to Seed Berries... the Easy Way. Enjoy.

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