Blackberry and apple cranachan
- October 2007
- 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.
- 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
- 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.
You can use Bramley apples instead of granny smiths if you like, but dip them in sugar before sautéeing.
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