Home > Burns Night recipes > Blackberry and apple cranachan

Blackberry and apple cranachan

Name: Blackberry and apple cranachan
Cook time: 30 min
Total time: 30 min
Yield: Serves 4
Cuisine: British recipes
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

Published: 30 Sep 07
Updated: 18 Mar 24

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.

Easy
October 2007

Test kitchen approved

Serves 4
Ready in 30 minutes

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.