this isn’t so much a recipe as a general suggestion.
we always like to have some appleberry puree in the freezer for arty, because it’s a great addition to a lot of meals. for example, our standard go-to breakfast is generally to defrost a few cubes of it, then add a tablespoon of unsweetened natural yoghurt, and a few tablespoons of rice cereal. he scoffs it every time.
this is what i normally do:

appleberry puree


3 large apples, peeled and chopped
3/4 cup blueberries
2 or three tablespoons of water


  • place all ingredients in a small saucepan and cook, covered, over low heat until tender
  • puree and pour into ice trays 
  • store in freezer for up to three months (ours never lasts this long because it gets eaten up!) 

it’s best to use a sweet apple like pink lady or fuji, because tarter ones such as granny smiths can be a bit too sour for little ones.

i’ve varied this recipe by using raspberries or strawberries instead of blueberries. the strawberries are sweeter, so they’re a good option if you have a sourer apple.

i sometimes add a banana (uncooked) at the pureeing stage, and this makes it even more nutritious and substantial.

it’s nice to use a combination of pears and apples too, just to mix things up a little.

fresh berries can be very expensive, so it’s perfectly legitimate to use frozen ones. they’re generally much cheaper, but still good quality.