A truly magnificent Scottish dessert that combines whipped cream, crunchy oats, fresh blackberries and apple with a touch of blackberry liqueur.
Or, for another classic blackberry and apple combination, try our gorgeous autumnal crumble.
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Ingredients
- 50g butter
- 75g rolled oats
- 50g caster sugar
- 150ml whipping cream
- 115g Greek yogurt
- 2 tbsp each honey, whisky and light muscovado sugar
- 200g blackberries
- 2 tart apples, such as Granny Smith, peeled, cored and sliced
- Crème de mûre or crème de cassis, to drizzle
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Method
- Melt half the butter in a small pan, add the oats and cook for 1 minute, then add half the caster sugar. Stir for 4-5 minutes, until the oats are lightly caramelised, then tip onto a piece of baking paper and leave to cool.
- Lightly whip the cream, then fold in the yogurt, honey, whisky, muscovado sugar and oats. Stir in the blackberries (set aside a few to decorate), crushing them slightly.
- In a pan, melt the remaining butter and sauté the apples (in 2 batches, if necessary) for 3-4 minutes. When the apples begin to soften, add the remaining caster sugar and cook until caramelised. Set aside.
- Layer up the cream and oats with the apples in 4 glasses or 1 big bowl. Top with the reserved blackberries and drizzle with a little crème de mûre or cassis. Serve with shortbread, if you like.
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