Cranachan Crumble combining raspberries with toasted oatmeal

Cranachan Crumble

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

4-6

servings
Prep time

15

minutes
Cooking time

20

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.
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Over 65 comforting baked fruit desserts from this recipe book by Ryland Peters & Small

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