Name: Cranachan Crumble
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 350g fresh or frozen raspberries; 6 tablespoons heather honey; 100ml double cram; 2 tablespoons whisky; lightly whipped double cream, to serve; 85g unsalted butter; 100g fine oatmeal; 100g rolled oats (not instant)

Cranachan Crumble

Recipe by Cinnamon, spice & warm apple pie, tried & tasted by AnnabelCourse: Sweet TreatsCuisine: ScottishDifficulty: Easy

Servings

4-6

servings

Prep time

minutes

Cooking time

minutes

This Cranachan Crumble is a comforting baked fruit recipe for chilly days. Perfect Sunday lunch dessert.

Ingredients

350g fresh or frozen raspberries
6 tablespoons heather honey
100ml double cram
2 tablespoons whisky
lightly whipped double cream, to serve
For the Oatmeal topping:
85g unsalted butter
100g fine oatmeal
100g rolled oats (not instant)

Directions

Preheat the oven to 180℃ (375℉) Gas 5. Put a baking tray on the middle shelf to heat.
Put the raspberries into an ovenproof baking dish. Drizzle with 3 tablespoons of the honey and pour in the cream and whisky.
To make the topping: melt the butter and the remaining honey in a saucepan and stir in both types of oats. Stir until they start to clump together like a crunchy breakfast cereal.
Sprinkle the oat mixture evenly over the surface of the raspberries, mounding it up a little towards the centre.
Place the baking dish on the baking tray in the preheated oven and bake the crumble for about 20-25 minutes, until crisp and golden on top.
Let cool for 5 minutes before serving with lightly whipped double cream.